Zucchini Basil Muffins

Had to make room in the freezer for the cookies I'll be swapping with my friend Dani and her lovely family, so pulled some shredded zucchini and threw together these yummy little savoury bits of goodness. Enjoy!

Zucchini Basil Muffins
Ingredients:
2 large eggs
1/4 cup evaporated milk
1/2 cup nonfat milk
1/3 cup canola oil
1/3 cup plain yoghurt
2 1/2 cups white flour
1/4 cup sugar
1 tsp salt
1 tbsp baking powder
2 cups grated zucchini (about 2 medium zucchini)
1 tbsp dry basil
2 tsp light parmesan cheese

Directions:
 Preheat the oven to 425°F
 Grease muffin tins.
Combine the eggs, evaporated milk, milk, yoghurt and oil in a large bowl. Combine the flour, sugar, salt, basil and baking powder in another bowl; make a well in dry ingredients. Add liquid to the well and stir just until combined. Batter will be slightly lumpy.
Add the zucchini and stir to blend.
Fill each muffin cup and sprinkle the top with the cheese.
Bake for about 25 minutes or until a light golden colour.
Makes 12 muffins

Nutritional Analysis:
 Amount Per Muffin
  Calories     199.2
  Total Fat     7.7 g
          Saturated Fat     1.1 g
          Polyunsaturated Fat     2.1 g
          Monounsaturated Fat     4.1 g
  Cholesterol     33.3 mg
  Sodium     311.8 mg
  Potassium     191.1 mg
  Total Carbohydrate     27.3 g
          Dietary Fiber     1.3 g
          Sugars     6.4 g
  Protein     5.2 g