Stephen Lee's Zucchini-Pesto Muffins
Recipes from an American Herb Garden by Maggie Oster, 1993
Yield: 12 muffins

1 1/2 cups unbleached all-purpose flour
1 cup whole wheat flour
4 tsp baking powder
1/2 tsp salt
1 large egg
2 large egg whites
2/3 cup skim milk
1/3 cup virgin olive oil
1 cup zucchini squash, unpeeled, shredded
3 tbsp minced fresh basil
1 tsp minced garlic
1/3 cup freshly grated Romano cheese
1/2 cup pine nuts

Set oven to 425F/220C. Grease 12-cup muffin pan, or spray coat, or use paper liners.

BIG BOWL -- Sift the flours, baking powder and salt into the large bowl.

SMALL BOWL -- whisk together egg, egg whites, milk, and oil until well blended.

Add the small bowl's egg mixture to Big Bowl's flour. Stir in the zucchini, basil, garlic, cheese, and pine nuts. Fill each muffin cup full of batter.

Bake until the muffins are golden brown and spring back when touched lightly, about 20 minutes. Cool on a wire rack for 10 minutes before removing from the pan, then serve at once.