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My review
Savory Zucchini Muffins
199
ChristineM
"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."
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Ingredients
1 h 10 m servings 181Original recipe yields 16 servings (16 muffins)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 3033 Ratings
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Most helpful positive review
9/1/2009
Christine, I am SO excited to be the first reviewer of your recipe so that I can give it a good jump start by showering it with the praise it deserves! The recipe, granted, is very involved for ...
Most helpful critical review
7/4/2010
Good but....... They lacked zip, so with the roasted red peppers, etc in the food processor we added one seedless and deveined jalapeno pepper, another 1/2-1 tsp salt, a handful of parmesan che...
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Newest
9/1/2009
Christine, I am SO excited to be the first reviewer of your recipe so that I can give it a good jump start by showering it with the praise it deserves! The recipe, granted, is very involved for ...
7/10/2010
This recipe produces a wonderfully delightful muffin! I must say, it is very time consuming, and took me way more than the 25 minute prep time indicated. But if you do have the time, these are...
1/15/2010
Exactly what I’ve been looking for! Savory, flavorful, moist, and satisfying. Two of these make for a perfect snack/lunch on the go. I followed the recipe pretty exact with only a few modific...
10/28/2009
Marvelous muffins! I could not stop eating them! I sauteed the zucchini and broccoli until slightly tender. I used Greek yogurt and buttermilk and then proceeded with the recipe. I baked it fo...
8/31/2010
Certainly a 5* - takes more time but worth every bit of the effort. Didn't change anything except to substitute yogurt for sour cream bcos I didn't have any. Made it for church brunch & everyone...
4/6/2011
this is a really good recipe. Muffins are tasty, moist and fragrant. I strictly followed the recipe except for the red peppers I can't eat; I substituted them with about 70 grams of minced spec...
6/13/2010
These are really good! I substituted the whole wheat flour with an equal amount of all-purpose as I never have the latter on hand. Worked fine! I realize the Parmesan topping is optional, but we...
10/11/2010
Can't stop eating these. I was pressed for time so didn't saute the garlic and onions, reduced the onion to 1/4 cup finely chopped and mixed in with the zucchini, also mixed the parmesan chees...
7/4/2010
Good but....... They lacked zip, so with the roasted red peppers, etc in the food processor we added one seedless and deveined jalapeno pepper, another 1/2-1 tsp salt, a handful of parmesan che...