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    You are in: Home / Recipes / Savory Basil Zucchini Muffins Recipe
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    Savory Basil Zucchini Muffins

    Savory Basil Zucchini Muffins. Photo by Iceland

    1/1 Photo of Savory Basil Zucchini Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Bonnie bonbon's Note:

    I found this recipe on another website today, and everyone here liked them so much that I figured I should post it for easy access. This is originally from Gourmet Magazine, July 1990. The recipe calls for the muffins to be sliced in half and served with butter and sliced radish, as a tea sandwich. However, they are tasty with or without radish, so I figured I'd just post it as a muffin recipe and not strictly a tea sandwich. My boyfriend and I ate the sandwiches with some homemade chai tonight, and felt very British. Of course, it would have been more British to eat them at 5PM and not 10, but we silly Americans can never get those things right. Supposedly using mini-muffin tins yields a better tea sandwich, but I used a regular muffin tin and was very satisfied with the result.

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F
    2. 2
      In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.
    3. 3
      In a large bowl cream together the shortening [I used olive oil spread instead of shortening]and sugar; beat in the egg and the buttermilk, beating until the mixture is combined well.
    4. 4
      Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.
    5. 5
      Spoon mixture into well-greased muffin or mini-muffin tins. Bake the muffins on the middle rack of your oven approximately 18 to 20 minutes, or until a tester comes out clean. (Subtract a few minutes for mini-muffins).
    6. 6
      Remove from oven and turn the muffins out on a wire rack and let them cool.
    7. 7
      To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.

    Ratings & Reviews:

    • on March 25, 2010


      I did not have eggs so i used a bit more buttermilk. They came out great, very tender. I liked them warm from the oven with a slice of good cheese. I tomato soup also sounds good for me. Thank you for sharing.

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    • on September 14, 2009


      Yum! Tender little gems packed full of fresh basil flavor. As mini muffins, these would make fantastic little appetizers. In full-size tins, I got 12 very small muffins. Used canola oil instead of shortening. Served with dinner and we enjoyed them very much, but unless a strong basil flavor compliments the meal (tomato soup?), they may be better served as tea sandwiches or a snack. Had a couple of leftovers for breakfast and they were delicious!!! Thanks for sharing the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2012


      These were good! Really different. I could see using these for a sandwich, but they were also really good warm with a little butter melted on them.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Savory Basil Zucchini Muffins

    Serving Size: 1 (543 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 106.8
    Calories from Fat 50
    Total Fat 5.6 g
    Saturated Fat 2.6 g
    Cholesterol 23.3 mg
    Sodium 252.4 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 0.5 g
    Sugars 1.6 g
    Protein 2.2 g

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