savory zucchini muffins

Ingredients

• Servings: 16


• 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 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 (optional)

Recipe

Preparation Time: 25 mins
Cook Time: 35 mins
Ready Time: 1 hr 10 mins



• 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.