- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, chopped
- 1/4 cup chopped sun-dried tomatoes
- 1 1/2 cups shredded zucchini, squeezed dry
- 1/4 cup chopped roasted red pepper
- 1 3/4 cups all-purpose flour
- 1/4 cup cornmeal
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup butter, softened
- 2 tablespoons white sugar
- 2 eggs
- 1/2 cup light sour cream
- 1/2 cup milk
- 3/4 teaspoon hot pepper sauce (such as Tabasco®)
- 1 tablespoon olive oil
- 1/3 cup shredded Parmesan cheese (optional)
- Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
- Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
- In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
- Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
- Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.
04/09/2018
recipepes.com
Savory Zucchini Muffins, recipe
PT15M
PT1H
5
455 calories
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