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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 15 |
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If I could have fit cucumbers into this recipe, I would have called it Gazpacho Muffins , because that's where the inspiration came from! Zucchini, onions, garlic, sun-dried tomatoes, roasted red peppers and herbs lend a lot of flavor to a true savory zucchini bread/muffin! Read more ! Great as a side, snack, or even breakfast bread. Ingredients:
1 1/2 cup zucchini, finely shredded |
1 medium onion, chopped |
2 cloves garlic, chopped |
1/4 cup sun-dried tomatoes, chopped |
1/4 cup roasted red pepper, chopped (about 1 pepper) |
2 tbsp olive oil, separated |
1/2 cup butter, softened |
2 eggs |
2 tbsp sugar |
1/2 cup sour cream |
1/2 cup milk |
3/4 tsp hot sauce (like tabasco) or to taste |
1 3/4 c all-purpose flour |
1/4 cup cornmeal |
1/2 cup whole wheat flour |
2 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
1/2 tsp. freshly cracked black pepper |
1 tsp dried basil |
1 tsp dried oregano |
Directions:
1. Preheat oven to 375 degrees F. Grease muffin tins or line with paper liners. (These qtys will make about 16 average sized muffins)
2. In medium saute pan, cook onion and garlic in 1 tbsp of the olive oil until translucent and tender. Stir in sundried tomatoes, remove from heat and set aside.
3. Drain zucchini well by wrapping in paper towels and squeezing firmly. Place zucchini, onion mixture and roasted red peppers in a food processor and pulse until finely chopped, but not totally smooth.
4. In medium bowl, sift or whisk together flours, cornmeal, baking powder and soda, salt, pepper and dried herbs. Set aside.
5. In large bowl, beat togther butter and sugar until fluffy; beat in eggs, one at a time. Add sour cream, milk, Tabasco, and remaining 1 tbsp olive oil and mix well.
6. Blend in half of the flour mixture into the butter mixture until combined; stir in remaining flour until just blended.
7. Fold in zucchini mixture.
8. Spoon into muffin tins, filling cups almost full.
9. Bake for 30 minutes or until golden brown. Let cool about 5 to 10 minutes before serving.
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