Savory Italian Zucchini Muffins Food

SAVORY ZUCCHINI MUFFINS

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.

SAVORY ITALIAN ZUCCHINI MUFFINS

Steps:

• Grate the zucchini and spread out on a platter or piece of waxed paper; sprinkle with salt and let stand for at least 30 minutes.
• Transfer zucchini to a clean dish towel and squeeze out as much moisture as possible, set aside.
• In a medium bowl, combine the muffin mix, egg substitute, milk, garlic powder,and oregano until just moistened; Stir in remaining ingredients.
• Spray 18 muffins cups with pan spray; spoon in batter.
• Bake in a preheated 400 degree oven for 20 to 25 minutes, enjoy.

ITALIAN MUFFINS

Steps:

• Heat oven to 400 degrees.
• Mix margarine, Italian seasoning, and pepper together.
• Brush 12 medium muffin cups (2 1/2 x 1 1/4 inches) with about 3 tablespoons of the margarine mixture.
• Mix baking mix, milk, and cheese until soft dough forms; beat 30 seconds.
• (If dough is too sticky, gradually mix in enough baking mix- up to 1/4 cup- to make dough easy to handle).
• Turn dough onto surface dusted with baking mix; roll in baking mix to coat.
• Shape into ball; knead gently 6 to 8 times.
• Cut dough into 12 pieces; shape each piece into a ball.
• Place balls in muffin cups; brush with remaining margarine mixture.
• Bake 15 to 20 minutes or until golden brown.

SAVOURY ITALIAN MUFFINS

Steps:

• Preheat the oven to 350°F Line a 12-hole muffin pan with paper cases.
• Sift the flour into a large bowl, add a pinch of salt, and rub in the butter with your fingertips until combined. Stir through the oregano and cheese.
• Whisk the tomato pesto into the buttermilk and add 3/4 of the liquid to the flour mixture.
• Gradually stir in the remaining liquid to form a softish dough. Fill muffin cases with mixture and place a semi-dried tomato quarter on top of each muffin.
• Bake for 25 minutes or until golden and cooked through. Serve warm.

ZUCCHINI BASIL MUFFINS

Steps:

• Preheat the oven to 200°C/425°F
• Grease muffin tins.
• Combine the eggs, milk and oil in a large bowl. Combine the flour, sugar, salt and baking powder in another bowl and add to the liquid mixture in batches, stirring to blend. Don't overblend!
• Add the zucchini and basil and stir to blend.
• Fill each muffin cup about 1/2 full. Sprinkle the top with the cheese.
• Bake for about 20-25 minutes for regular size muffins, 15-20 minutes for the mini muffins, until the tops are golden brown and puffy.
• Serve while still warm.

SAVORY BASIL ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400°F
• In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.
• In a large bowl cream together the shortening [I used olive oil spread instead of shortening]and sugar; beat in the egg and the buttermilk, beating until the mixture is combined well.
• Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.
• Spoon mixture into well-greased muffin or mini-muffin tins. Bake the muffins on the middle rack of your oven approximately 18 to 20 minutes, or until a tester comes out clean. (Subtract a few minutes for mini-muffins).
• Remove from oven and turn the muffins out on a wire rack and let them cool.
• To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.