SAVORY ZUCCHINI MUFFINS
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.
Provided by ChristineM
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 23
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.
Nutrition Facts : Calories 181 calories, Carbohydrate 19.1 g, Cholesterol 43.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 292 mg, Sugar 2.9 g
SAVORY CHEDDAR ZUCCHINI MUFFINS
I developed this recipe when I had an abundance of zucchini and wanted a muffin to have with a chicken dinner. These savory muffins are great as a quick breakfast too! They're a hit even with those who think they don't like zucchini!
Provided by Pam Ziegler Lutz
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 15.7 g, Cholesterol 39.5 mg, Fat 8.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 5 g, Sodium 444.2 mg, Sugar 1.3 g
SAVORY BASIL ZUCCHINI MUFFINS
I found this recipe on another website today, and everyone here liked them so much that I figured I should post it for easy access. This is originally from Gourmet Magazine, July 1990. The recipe calls for the muffins to be sliced in half and served with butter and sliced radish, as a tea sandwich. However, they are tasty with or without radish, so I figured I'd just post it as a muffin recipe and not strictly a tea sandwich. My boyfriend and I ate the sandwiches with some homemade chai tonight, and felt very British. Of course, it would have been more British to eat them at 5PM and not 10, but we silly Americans can never get those things right. Supposedly using mini-muffin tins yields a better tea sandwich, but I used a regular muffin tin and was very satisfied with the result.
Provided by Bonnie bonbon
Categories European
Time 40m
Yield 12 muffins
Number Of Ingredients 13
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.
Nutrition Facts : Calories 106.9, Fat 5.6, SaturatedFat 2.6, Cholesterol 23.3, Sodium 252.4, Carbohydrate 11.9, Fiber 0.6, Sugar 1.7, Protein 2.3
SAVORY MORNING MUFFINS
Provided by Valerie Bertinelli
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Butter 8 cups of a muffin tin.
- Whisk together the almond flour, baking powder, salt, cayenne and sage in a medium bowl. In a large bowl, combine the sausage, Cheddar and scallions. In a small bowl, whisk together the cream and eggs, then add them to the large bowl with the sausage mixture. Add the 6 tablespoons melted butter and the almond flour mixture to the large bowl and mix.
- Spoon the batter into the buttered 8 cups of the muffin tin. Bake until puffed, golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.
ZUCCHINI BASIL MUFFINS
Make and share this Zucchini Basil Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
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.
TOMATO BASIL MUFFINS
I wanted something bread-y for lunch, something my 15 month old son could (and would) eat, and I have quite a lot of fresh basil in my garden. I used vegetable oil, but I think I might try olive oil next time. Try adding ham or cheese. For those trying to use less fat, substitute no-sugar-added apple sauce for the oil and decrease the sugar by half.
Provided by sarahubasics
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Mix everything together and put 0.25 cups in each greased muffin cup.
- Bake for 18 minutes.
SAVORY LUNCHTIME MUFFINS
Make and share this Savory Lunchtime Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Combine vegetables, onion, cheese, and herbs in a large bowl.
- In another bowl, beat eggs and add oil. Mix in dry ingredients until fairly smooth, then stir in the vegetable mixture until just blended.
- Spoon into greased muffin tin, or an ungreased silicone muffin tin. Place muffin tin on baking sheet, to catch any drips, and bake for 20-25 minutes, until lightly browned on top.
Nutrition Facts : Calories 210.5, Fat 13.4, SaturatedFat 3.1, Cholesterol 97, Sodium 221.9, Carbohydrate 16.6, Fiber 3.1, Sugar 2.2, Protein 7.5
ZUCCHINI CHEESE MUFFINS
Make and share this Zucchini Cheese Muffins recipe from Food.com.
Provided by Ian Magary
Categories Breads
Time 15m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F.
- Combine and whisk together the dry ingredients.
- Add remaining ingredients and mix together.
- Spoon batter into greased muffin pans.
- Bake @ 350 F for 15-20 minutes.
Nutrition Facts : Calories 170.5, Fat 8.2, SaturatedFat 2.1, Cholesterol 23.9, Sodium 248.1, Carbohydrate 19.5, Fiber 0.7, Sugar 2.5, Protein 4.7
SAVORY ZUCCHINI PARMESAN BREAD
From Clabbergirl.com comes this wonderful way to make your zucchini bread! These loaves are great to give away in their mini form, or keep some in the freezer to keep as quick hors d'oeuvres along with some nice cheeses. In larger form, they're great for gatherings and potlucks. Enjoy! :)
Provided by Julesong
Categories High In...
Time 1h5m
Yield 12 mini loaves, 6 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 350 degrees F. Pan spray the loaf pans or brush them with olive oil (either 6 3x5 loaves or 12 2x4 loaves).
- In a large bowl using a whisk, combine the flours, baking power, baking soda, and salt.
- In the center of the mixture, make a well and add the oil, beaten eggs, buttermilk, honey, rosemary, thyme, 1 1/2 cups Parmesan cheese, and the grated zucchini. Stir together in the bowl with a wooden spoon, but do not overmix (you don't want the dough to become tough).
- Evenly divide the dough between the prepared pans, then top with the reserved 1/2 cup of grated Parmesan.
- Bake in 350 degree oven for about 50 minutes or until a toothpick inserted in the middle comes clean (baking times will vary according to ovens, altitude, and sizes of pans).
- Remove from oven and let cool on a wire rack.
- Makes approximately 6 3x5 loaves or 12 2x4 loaves.
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