Savory Basil Zucchini Muffins
photo by Iceland
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
- 1 1⁄4 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon double-acting baking powder
- 1⁄2 teaspoon pepper
- 2 tablespoons vegetable shortening, softened
- 1 tablespoon sugar
- 1 large egg
- 1⁄4 cup buttermilk
- 1 cup coarsely grated well-scrubbed zucchini
- 1⁄2 cup finely chopped fresh basil
- 3 tablespoons unsalted butter, softened (optional, for tea sandwich)
- 8 radishes, sliced thin (optional, for tea sandwich)
directions
- 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.
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Reviews
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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!
Tweaks
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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!
RECIPE SUBMITTED BY
Bonnie bonbon
Virginia Beach, VA
I am updating my profile for the first time in years, so now that I'm married, I can no longer be Bonnie M! One of my main interests Ayurveda, which is the name for ancient Indian medical science. For me, a significant part of taking care of the whole person is eating the right foods -- foods that we love *and* that treat our bodies well. Now I have a three year old in tow, so even more reason to prepare healthy, delicious, and simple foods!