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Savory Zucchini Muffins

Cost $10, save $15

Source: Recommended by CookGo

  • 35 Min
  • 16 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🧅 ½ cup chopped onion
    • 🧄 2 cloves garlic, chopped
    • ¼ cup chopped sun-dried tomatoes
    • 1 ½ cups shredded zucchini, squeezed dry
    • ¼ cup chopped roasted red pepper

  • Dry Ingredients

    • 1 ¾ cups all-purpose flour
    • ¼ cup cornmeal
    • ½ cup whole wheat flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 🧂 ½ teaspoon salt
    • ½ teaspoon freshly cracked black pepper
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano

  • Wet Ingredients

    • ½ cup butter, softened
    • 2 tablespoons white sugar
    • 🥚 2 eggs
    • ½ cup light sour cream
    • 🥛 ½ cup milk
    • ¾ teaspoon hot pepper sauce (such as Tabasco®)
    • 1 tablespoon olive oil

  • Optional Ingredients

    • ⅓ cup shredded Parmesan cheese

STEPS

1

Preheat oven to 375°F (190°C). Grease 16 muffin cups or line with paper liners.

2

Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir onion and garlic until translucent, about 5 minutes. Stir in sun-dried tomatoes and remove from heat. Transfer mixture to a food processor and pulse with zucchini and roasted red pepper until finely chopped.

3

Mix all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.

4

In a large bowl, beat butter with sugar until fluffy using an electric mixer. Beat in eggs one at a time. Stir in sour cream, milk, hot pepper sauce, and olive oil.

5

Combine flour mixture with butter mixture until slightly incorporated. Add the zucchini mixture and mix until just combined. Spoon batter into prepared muffin cups, filling nearly to the top.

6

Sprinkle each muffin cup with Parmesan cheese (optional). Bake muffins in preheated oven for 35-40 minutes until golden brown.

7

Allow muffins to cool for 10 minutes before removing from pans.

NUTRIENTS

Per 1 serving

🔥

181

Calories

  • 5g
    Protein
  • 19g
    Carbs
  • 10g
    Fats

💡 Tips

Squeeze zucchini thoroughly to remove excess moisture for better texture.Sun-dried tomatoes can be substituted with fresh tomatoes, but reduce other liquid ingredients slightly.These muffins freeze well; store tightly wrapped in freezer-friendly bags for up to 1 month.Serve with a dollop of Greek yogurt or a side salad for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.