Description
A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that’s perfect at breakfast, lunch, or dinner time! You can sprinkle with a little shredded parmesan before baking, if you like.
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, chopped
- ¼ cup chopped sun-dried tomatoes
- 1 ½ cups shredded zucchini, squeezed dry
- ¼ cup chopped roasted red pepper
- 1 ¾ cups all-purpose flour
- ¼ cup cornmeal
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ cup butter, softened
- 2 tablespoons white sugar
- 2 eggs
- ½ cup light sour cream
- ½ cup milk
- ¾ teaspoon hot pepper sauce (such as Tabasco®)
- 1 tablespoon olive oil
- ⅓ cup shredded Parmesan cheese (Optional)
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr 10 mins
Servings: 16