Saturday, August 27, 2011

Savory Zuchinni Muffins

These babies are destined for the freezer as the beginning of my Back to School Bento Stash. They are made with grated fresh zucchini and basil thanks to the recipe I borrowed from I did substitute high heat organic safflower oil for the olive oil in her recipe since they bake at 425 F. Recent recommendations suggest that olive oil may degrade when cooked at high temperatures and should be reserved for low temperature cooking and marinades.
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  1. These look delicious! I love back to school time, I get lots of new recipes for my stash :D