Tuesday, October 28, 2008

Savory zucchini muffins

These are delicious! And they were easy to make, which is always a plus.

My mom created this recipe the other day by replacing the sugar in a sweet zucchini bread recipe with garlic, salt, and pepper. She says it's a great substitute for sandwiches when serving soup.

If you're not a garlic fan, I think this would work really well with a little chopped onion instead. I also think the recipe can easily be adapted to make carrot-rosemary muffins, or others with your favorite vegetables.

Serve these warm with soup or salad.

Savory zucchini muffins (makes about 10 muffins)

2 cups shredded zucchini (about 2 squash)
2 cloves crushed garlic
1 egg
1 egg white
1/4 cup vegetable oil
1/3 cup shredded parmesan cheese (I only had grated parm)
1/2 teaspoon salt
generous dash of cracked black pepper
1.5 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder

1.) Mix first 8 ingredients -- through the pepper -- in a mixing bowl.

2.) In a separate bowl, mix the rest of the ingredients.

3.) Combine the two mixtures, and stir with a fork.

4.) Pour (or scoop, if the batter is thick) into muffin pan and bake at 350 degrees for 35-45 minutes, or until the tops are golden brown. Cool for about 20 minutes before serving.

1 comment:

Jen said...

those look really good and can be easily veganized with nutritional yeast-(to replace parm cheese), and silken tofu to replace the egg and egg whites.

i've thought about making savory waffles instead of biscuits sometime. i'm wondering if it'll work.