Savory Basil Zucchini Muffins

Recipe by Bonnie bonbon
READY IN: 40mins
YIELD: 12 muffins




  • Preheat oven to 400°F
  • In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.
  • 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.
  • Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.
  • 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).
  • Remove from oven and turn the muffins out on a wire rack and let them cool.
  • To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.