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.
Original recipe makes 16 muffins
Ingredients
1 tablespoon 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 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup butter, softened
2 tablespoons white sugar
2 eggs
1/2 cup light sour cream
1/2 cup milk
3/4 teaspoon hot pepper sauce (such as Tabasco®)
1 tablespoon olive oil
1/3 cup shredded Parmesan cheese
-
PREP
25 mins
-
COOK
35 mins
-
READY IN
1 hr 10 mins
Directions
- 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
Calories: 181 kcal
Carbohydrates: 19.1 g
Cholesterol: 47 mg
Fat: 9.9 g
Fiber: 1.3 g
Protein: 4.5 g
Sodium: 292 mg