Zucchini and Basil Muffins
(Makes around 15 muffins)

3/4 cup milk
2/3 cup oil,  2 eggs
2 cups flour
Sugar substitute to equal ½ cup sugar
1 tablespoon (15ml) baking powder
1 teaspoon (5ml) salt
2 cups shredded zucchini
2 tablespoon (30ml) minced basil
¼ cup grated Parmesan cheese.

Method:  Beat eggs in a bowl then stir in oil and milk.  Combine in another bowl the sugar substitute, baking powder, flour and salt.   Mix dry ingredients into the egg mix until the flour is moistened.   This should not be completely smooth.   Carefully fold in zucchini and basil.  Fill greased muffin tins about ¾ full and sprinkle with cheese.   Bake at 425oF, (220oC) Gas mark 7 for up to 25 minutes.  Take from the pan and cool.