Savory Zucchini Muffins Recipe

Name: Savory Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Onion, Chopped (about 1 Medium); 2 cloves Garlic, Chopped; 2 Tablespoons Olive Oil, Divided; 1/4 cups Sun-Dried Tomatoes, Chopped; 1-1/2 cup Zucchini, Finely Shredded; 1/4 cups Roasted Red Pepper, Chopped (about 1 Medium); 1-3/4 cup All-purpose Flour; 1/4 cups Cornmeal; 1/2 cups Whole Wheat Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; 1 teaspoon Dried Basil; 1 teaspoon Dried Oregano; 1/2 cups Butter, Softened; 2 Tablespoons Sugar; 2 whole Eggs; 1/2 cups Sour Cream; 1/2 cups Milk; 3/4 teaspoons Hot Sauce (Tabasco)

Servings: persons

1/2 cups Onion, Chopped (about 1 Medium)
2 cloves Garlic, Chopped
2 Tablespoons Olive Oil, Divided
1/4 cups Sun-Dried Tomatoes, Chopped
1-1/2 cup Zucchini, Finely Shredded
1/4 cups Roasted Red Pepper, Chopped (about 1 Medium)
1-3/4 cup All-purpose Flour
1/4 cups Cornmeal
1/2 cups Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1/2 cups Butter, Softened
2 Tablespoons Sugar
2 whole Eggs
1/2 cups Sour Cream
1/2 cups Milk
3/4 teaspoons Hot Sauce (Tabasco)

1
Preheat oven to 375 degrees F. Grease muffin tins or line with paper muffin liners.
2
Saute onion and garlic in 1 tbsp. olive oil until translucent and tender. Stir in sun-dried tomatoes and remove from heat. Set aside.
3
Drain excess liquid from zucchini by squeezing between paper towels.
4
Place zucchini, onion mixture and roasted red peppers in food processor or blender. Pulse several times until finely chopped, but not completely smooth.
5
In medium bowl, whisk together flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper and herbs. Set aside.
6
In a large bowl, beat butter and sugar until fluffy; beat in eggs, one at a time. Blend in sour cream, milk, Tabasco and remaining 1 tbsp. olive oil.
7
Blend half of the flour mixture into the butter mixture.
8
Stir in remaining flour mixture until just blended, then fold in zucchini mixture.
9
Spoon batter into muffin pans, filling until nearly full.
10
Bake 30 minutes or until golden brown. Let cool ten minutes.
11
(This makes about 16 regular sized muffins)

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cups Onion, Chopped (about 1 Medium), 2 cloves Garlic, Chopped, 2 Tablespoons Olive Oil, Divided, 1/4 cups Sun-Dried Tomatoes, Chopped, and more.

Yes, Savory Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Savory Zucchini Muffins

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