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Savory Zucchini Muffins Recipe

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This recipe for Savory Zucchini Muffins is from Joan & Donna's Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp 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 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1 tsp dried basil

Directions:
Directions:
Preheat oven to 375ºF Grease 16 muffin cups or use paper liners.
Heat 1 tbsp olive oil in 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 sun dried tomatoes and remove from heat. Transfer to food processor. Add the zucchini and roasted red pepper to the tomato mixture. Pulse the mixture several times until finely chopped. Stir the flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil and oregano together in a bowl. In 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 tbsp of olive oil. Stir half the flour mixture into the butter mixture until almost incorporated; add the rest fo 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 tsp of shredded Parmesan cheese, if desired. Bake until golden brown 35 - 40 minutes. Allow to cool for 10 minutes before removing from pans.

Personal Notes:
Personal Notes:
Enjoyed these savory muffins at bridge hosted by Pat Cowie.

 

 

 

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