Savory zucchini and fontina muffins

Ingredients

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

Directions

Heat oven to 400° F. Line 12-cup muffin pan with large paper liners.

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.

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.

Bake 15-20 minutes, or until golden brown and top of muffin springs back when pressed lightly. Let cool slightly; serve warm.