Savory Zucchini Muffins

Savory Zucchini Muffins

Recipe by ChristineM from allrecipes.com

Dinner,Breakfast 1 Hr. 10 Mins.

Ingredients

16

16 servings

  • 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.

Nutritional Facts

Per 16 servings

  • Calories: 181
  • Carbohydrate: 19g
  • Fat: 10g
  • Fiber: 1g
  • Protein: 5g
  • Sugar: 3g

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