A nice change from the traditional sweet zucchini muffin this recipe utilizes zucchini, onion, garlic, roasted red capsicum and sun-dried tomatoes, resulting in a moist, savoury muffin. You can sprinkle with a little grated parmesan before baking.
1 tablespoon olive oil
1/2 cup diced onion
2 cloves garlic, diced
1/4 cup diced sun-dried tomatoes
1 1/2 cups grated zucchini, squeezed dry
1/4 cup diced roasted red capsicum
1 3/4 cups (220g) plain flour
1/4 cup (50g) cornmeal flour
1/2 cup (60g) wholemeal flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
125g butter, softened
2 tablespoons white sugar
1/2 cup (125ml) light sour cream
1/2 cup (125ml) milk
3/4 teaspoon chilli sauce (such as Tabasco)
1 tablespoon olive oil
1/3 cup grated Parmesan cheese
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Preheat oven to 180 degrees C. Grease 16 muffin cups or line with muffin cases.
Heat 1 tablespoon olive oil in a frypan 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 capsicum to the tomato mixture; pulse the mixture several times until finely blended.
Stir the flour, cornmeal flour, wholemeal flour, baking powder, bicarbonate of soda, salt, pepper, basil and oregano together in a bowl.
In a separate large bowl, cream 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, chilli 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 grated 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.
Made these easily and all loved the taste. As an Aussie, it's not easy to find american cornmeal, so I used Squisito 1 Minute Polenta, which has a very fine grain. Make sure these are cooked through as the polenta is slightly gritty to the teeth if muffins under done. - 26 Oct 2011