Zucchini, Basil & Parmesan Muffins

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Adapted from Gourmet Magazine by Michelle at Je Mange la Ville
1-1/4 cups all-purpose flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1/2 teaspoon black pepper
2 tablespoons vegetable shortening, softened
1 tablespoon sugar
1 large egg
1/2 to 3/4 cup buttermilk
1-1/4 cups grated zucchini (2 medium)
1/4 cup finely-chopped fresh basil
3 tablespoons grated Parmesan cheese
1. In a small bowl, whisk together the flour, salt, baking soda, baking powder, pepper, and 2 tablespoons of the cheese.
2. In a bowl cream together the shortening and the sugar, beat in the egg and the buttermilk, beating until the mixture is combined well. Then, stir in the zucchini and the basil. I find it helpful to drain the zucchini before adding to the mix by gathering it in a tea towel and squeezing, squeezing and squeezing.
3. Add the flour mixture to the zucchini mixture, stir the batter until it is just combined, and divide it among your buttered (or canola oil sprayed) muffin cups. Sprinkle a little of the remaining cheese on the top of each muffin and hit it with a little oil spray.
4. Bake the muffins in the middle of a preheated 400 degree F oven for 15 to 18 minutes, or until a tester comes out clean, turn the muffins out onto a rack, and let them cool.
5. For a tasty breakfast sandwich, halve the muffins horizontally, spread one of the cut sides with a little Dijon mustard, and add a cooked and browned vegetarian sausage patty. Maybe even throw on a few leaves of spinach. Go crazy.

Castle Bear

Member since Sep 2007

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