Savory Zucchini Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Mix the flour, baking powder, baking soda, and salt in a bowl.
• In another bowl, stir together the butter, egg, milk, zucchini, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the Cheddar cheese, Parmesan cheese, and crumbled bacon, and pour the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

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.

Steps:

• Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

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.

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.