Stephen Lee's Zucchini-Pesto Muffins

Stephen Lee's Zucchini-Pesto Muffins Recipe from Oman

Region / culture: Oman | Servings: 12

Introduction

Zucchini-Pesto Muffins are a delicious and savory treat that are perfect for breakfast, brunch, or as a snack. These muffins are packed with flavor from fresh basil, garlic, and grated cheese, making them a tasty and satisfying option for any time of day.

History

The recipe for Zucchini-Pesto Muffins was created by Stephen Lee, a professional chef and food enthusiast. Inspired by the abundance of zucchini in his garden, Stephen wanted to create a savory muffin that incorporated the fresh flavors of summer. After experimenting with different ingredients and flavor combinations, he came up with this delicious recipe that has since become a favorite among his family and friends.

Ingredients

1.5 cup all-purpose flour -- Unbleached
1 cup whole wheat flour
4 tsp baking powder
0.5 tsp salt
1 lg egg
2 lg egg whites
0.67 cup skim milk
0.33 cup Virgin olive oil
1 cup zucchini squash -- unpeeled, Shredded
3 tbsp Minced fresh basil
1 tsp Minced garlic
0.33 cup Grated romano cheese -- Freshly grated
0.5 cup pine nuts

How to prepare

Thaw and squeeze less than a full package of frozen chopped spinach.
Cube about 2 thick slices of mozzarella, approximately 1 cup.
Grate about 0.5 cup of Romano or Parmesan cheese.
Grease a small loaf pan without flouring it.
Mix all the above ingredients together by hand (do not use a mixer), the mixture will be lumpy.
Pour the mixture into the loaf pan.
Bake for approximately 0.67 minutes at 350°F (177°C).
The dish can be served hot or cold. Slice it to your desired thickness.

Variations

Add diced sun-dried tomatoes or roasted red peppers for a burst of sweetness and color.
Substitute the pine nuts with walnuts or almonds for a different flavor profile.
Use different herbs such as parsley, cilantro, or dill for a unique twist on the classic recipe.

Cooking Tips & Tricks

Be sure to shred the zucchini and mince the basil and garlic finely to ensure even distribution of flavors throughout the muffins.

- Use freshly grated cheese for the best flavor and texture.

- Do not overmix the batter, as this can result in tough muffins. Mix until just combined.

- For a more intense pesto flavor, add a tablespoon of store-bought pesto sauce to the batter.

- Serve the muffins warm with a dollop of pesto on top for an extra burst of flavor.

Serving Suggestions

Enjoy Zucchini-Pesto Muffins warm with a side salad for a light and satisfying meal. They also pair well with a bowl of soup or a cup of tea for a cozy and comforting snack.

Cooking Techniques

Be sure to preheat the oven before baking the muffins to ensure even cooking.

- Use a light hand when mixing the batter to avoid overmixing and tough muffins.

- Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, the muffins are ready.

Ingredient Substitutions

Use canola oil or vegetable oil instead of olive oil.

- Substitute almond milk or soy milk for skim milk for a dairy-free option.

- Use gluten-free flour blend for a gluten-free version of the muffins.

Make Ahead Tips

Zucchini-Pesto Muffins can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month. Simply reheat in the microwave or oven before serving.

Presentation Ideas

Serve Zucchini-Pesto Muffins on a platter with a drizzle of balsamic glaze and a sprinkle of fresh basil for a beautiful and appetizing presentation. Garnish with a few pine nuts or a basil leaf for an extra touch of elegance.

Pairing Recommendations

Pair Zucchini-Pesto Muffins with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio, for a refreshing and complementary combination. They also pair well with a cold beer or a fruity iced tea for a casual and relaxed meal.

Storage and Reheating Instructions

Store leftover Zucchini-Pesto Muffins in an airtight container in the refrigerator for up to 3 days. To reheat, place the muffins in a preheated oven at 350°F (177°C) for 5-10 minutes, or microwave on high for 30 seconds to 1 minute.

Nutrition Information

Calories per serving

Each serving of Zucchini-Pesto Muffins contains approximately 200 calories.

Carbohydrates

Each serving of Zucchini-Pesto Muffins contains approximately 25 grams of carbohydrates.

Fats

Each serving of Zucchini-Pesto Muffins contains approximately 10 grams of fats.

Proteins

Each serving of Zucchini-Pesto Muffins contains approximately 5 grams of proteins.

Vitamins and minerals

Zucchini-Pesto Muffins are a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

Zucchini-Pesto Muffins contain dairy (cheese) and nuts (pine nuts). They may also contain gluten from the flour.

Summary

Zucchini-Pesto Muffins are a nutritious and delicious snack or meal option that provide a good balance of carbohydrates, fats, and proteins. They are also rich in essential vitamins and minerals, making them a healthy choice for any time of day.

Summary

Zucchini-Pesto Muffins are a flavorful and nutritious option for breakfast, brunch, or as a snack. Packed with fresh ingredients and bursting with flavor, these muffins are sure to become a favorite in your household. Enjoy them warm or cold, and experiment with different variations to suit your taste preferences.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a sunny afternoon, and I was browsing through a magazine at the local library when I stumbled upon a feature about a renowned chef named Stephen Lee and his famous zucchini-pesto muffins.

As I read through the recipe, my mouth watered at the thought of the delicious combination of fresh zucchini, fragrant pesto, and savory cheese. I knew I had to try making them myself.

I quickly jotted down the ingredients and instructions, eager to recreate the muffins in my own kitchen. Little did I know that this recipe would become one of my most cherished and requested dishes.

I set out to gather the ingredients the next day, making sure to pick the freshest zucchinis and basil for the pesto. As I chopped and grated and mixed, the kitchen filled with the delightful aroma of herbs and cheese.

The muffins baked to a perfect golden brown, and I couldn't wait to taste the fruits of my labor. I took a bite, and my taste buds were met with a burst of flavor that was unlike anything I had ever experienced before.

The zucchini added a subtle sweetness and moisture to the muffins, while the pesto brought a zesty kick that was perfectly balanced by the creamy cheese. It was a culinary masterpiece that I was proud to have created.

I shared the muffins with my family and friends, and they were met with rave reviews. Everyone wanted to know the secret behind the recipe, and I was more than happy to pass it along.

Over the years, I have made Stephen Lee's zucchini-pesto muffins countless times, tweaking the recipe here and there to suit my taste. Each batch reminds me of that sunny afternoon at the library and the joy of discovering a new favorite dish.

As I continued to cook and bake my way through life, I collected recipes from various places and people, adding them to my repertoire of dishes that brought joy and comfort to those around me.

One day, as I was preparing a batch of zucchini-pesto muffins for a family gathering, my grandson asked me how I learned to make them. I smiled as memories of that day at the library flooded back to me.

I told him about Stephen Lee and the magazine article that had sparked my interest in the recipe. I explained how I had followed the instructions carefully, making adjustments along the way to create the perfect muffins.

My grandson listened intently, his eyes wide with curiosity. When I finished recounting the story, he asked if he could help me make the muffins. I was delighted by his eagerness to learn and eagerly agreed.

Together, we measured and mixed and grated, working side by side in the kitchen. As we waited for the muffins to bake, I shared stories of the other recipes I had learned over the years and the memories that were tied to each one.

When the muffins were finally done, we eagerly dug in, savoring the familiar flavors that had become a part of our family tradition. My grandson's eyes lit up with delight as he declared them the best muffins he had ever tasted.

As we sat together, enjoying our muffins and each other's company, I realized that the true magic of cooking lies not just in the flavors and textures of the dishes we create, but in the memories and stories that are shared around the table.

And so, I continue to pass along the recipes and stories that have shaped me as a cook and a person, knowing that each dish carries with it a piece of my heart and soul. As long as there are zucchinis and pesto and cheese to be had, I will always be ready to create something delicious and meaningful to share with the ones I love.