Instructions: 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 bowls egg mixture to Big Bowls 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.

Pats

Note: Add a pinch of ground coriander or nutmeg.

York:
NOTES : "The prolific zucchini meets Americans passion for pesto and mania
for muffins..." Its a heart-healthy (fiber) recipe from Stephen Lee (a
cooking instructor from Louisville, KY). Photo-Golden brown muffins
brimming with shreds of zucchini, with fresh basil and whole pine nuts
peeking through. (no sugar; about 200 cals, 11g fat, 45% cff)

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