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Savory Zucchini Muffins
Savory Zucchini Muffins
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Savory muffin with zucchini, onion, roasted red peppers, and sun-dried tomatoes for a twist on traditional zucchini muffins.
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 cup chopped onion
  • 2 cloves garlic, chopped
  • 0.25 cup chopped sun-dried tomatoes
  • 1.5 cups shredded zucchini, squeezed dry
  • 0.25 cup chopped roasted red pepper
  • 1.75 cups all-purpose flour
  • 0.25 cup cornmeal
  • 0.5 cup whole wheat flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon freshly cracked black pepper
  • 1 teaspoon dried basil
  • 0.5 cup butter, softened
  • 2 tablespoons white sugar
  • 0.5 cup light sour cream
  • 0.75 teaspoon hot pepper sauce (such as Tabasco®)
  • 0.33333334326744 cup shredded Parmesan cheese
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare a muffin tin by greasing it or lining it with paper liners.
  • In a skillet over medium heat, sauté onion and garlic in 1 tablespoon olive oil until onion is translucent, approximately 5 minutes. Remove from heat and transfer to a food processor. Combine sun-dried tomatoes with the mixture. Add zucchini and roasted red pepper; pulse until finely chopped.
  • Combine the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano in a bowl, stirring until well mixed.
  • In a separate large bowl, use an electric mixer to beat together the fluffy butter and sugar, then add the eggs one at a time. Mix in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
  • Combine half of the flour mixture with the butter mixture until almost mixed, then add the remaining flour mixture and stir briefly. Gently fold in the zucchini mixture. Fill the muffin cups almost to the top with the batter and optionally top each with a teaspoon of shredded Parmesan cheese.
  • Bake the muffins in the preheated oven for 35 to 40 minutes until they turn golden brown. Let them cool for 10 minutes before taking them out of the pans.

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