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.
Provided by ChristineM
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 23
Steps:
- 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.
Nutrition Facts : Calories 181 calories, Carbohydrate 19.1 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 292 mg, Sugar 2.9 g
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Arbaz Ayyaz
[email protected]These muffins were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Pinky Alpaca
[email protected]I'm not a big fan of zucchini, but these muffins were surprisingly good. They were moist and flavorful, and the zucchini didn't overpower the other ingredients.
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[email protected]These muffins were a great way to use up some extra zucchini. They were moist and flavorful, and the kids loved them!
Mohammad Iqbal Koshan
[email protected]Meh.
Miguel Lua
[email protected]Not bad, but a bit bland. I think I'll try adding some spices next time.
Tanya Lopez
[email protected]Easy to make and very tasty!
Arsalan Pathan
[email protected]These muffins were delicious! The zucchini gave them a moist and flavorful texture.
Makavelli Abel
[email protected]These zucchini muffins were a bit too dry for my taste. I think I'll try adding a bit more oil or butter next time.
Samira Ishfaq
[email protected]These muffins were easy to make and turned out great! I added a bit of extra cheese and they were perfect.
SAYAD KHAN
[email protected]I was pleasantly surprised by how much I enjoyed these muffins. I'm not usually a fan of zucchini, but these were moist and flavorful.
maddison Gillard
[email protected]I've made these zucchini muffins countless times and they always turn out delicious. They're a great way to use up all that extra zucchini from the garden.
Indrawati III Hydro Power Station
[email protected]These zucchini muffins were a hit at my brunch party! They were moist and flavorful, with a perfect balance of sweetness and savory.