Savory Zucchini and Fontina Muffins

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Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 12

  • 2          cups all-purpose flour
  • 1          tablespoon baking powder
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground pepper
  • 1/2       cup Filippo Berio Sun Dried Tomato Pesto, divided
  • 1/3       cup Filippo Berio Extra Virgin Olive Oil
  • 3/4       cup milk
  • 1/4       cup granulated sugar
  • 1          egg
  • 1          cup shredded zucchini
  • 2          green onions, finely chopped
  • 12        cubes (1/2 inch each) fontina cheese
  1. Heat oven to 400° F. Line 12-cup muffin pan with large paper liners.
  2. In large bowl, whisk flour, baking powder, salt and pepper. In separate bowl, whisk 1/4 cup pesto, olive oil, milk, sugar and egg; stir into flour mixture until moistened. Fold in zucchini and green onions.
  3. Divide half the batter evenly among muffin cups; place cube of fontina on top of batter. Top each with 1 teaspoon remaining pesto; top with remaining batter.
  4. Bake 15-20 minutes, or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm.

Tip: To make extra savory, add 1/2 cup cooked and crumbled bacon.

 

 

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