Savory Basil Zucchini Muffins

1. 1

   Preheat oven to 400u00b0F

2. 2

   In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.

3. 3

   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.

4. 4

   Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.

5. 5

   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).

6. 6

   Remove from oven and turn the muffins out on a wire rack and let them cool.

7. 7

   To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.

No nutritional information available.

No additional tips available.