Diabetic Zucchini Basil Muffins

2 eggs
3/4 cup milk
2/3 cup oil
2 cup flour
1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
2 cup shredded zucchini
2 tbsp. minced basil
1/4 cup grated Parmesan cheese

Beat eggs in bowl. Stir in milk and oil. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture just until flour is moistened. Batter should not be completely smooth. Gently mix in zucchini and basil. Fill greased muffin caps about 3/4 full. Sprinkle with cheese. Bake at 425 degrees for 20-25 minutes. Remove from pan. makes 10-18 muffins depending on size of pan.

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