Savory Basil Zucchini Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon double-acting baking powder
• 1/2 teaspoon pepper
• 2 tablespoons vegetable shortening, softened
• 1 tablespoon sugar
• 1 large egg
• 1/4 cup buttermilk
• 1 cup coarsely grated well-scrubbed zucchini
• 1/2 cup finely chopped fresh basil
• 3 tablespoons unsalted butter, softened (optional, for tea sandwich)
• 8 radishes, sliced thin (optional, for tea sandwich)

Recipe

• 1 preheat oven to 400°f
• 2 in a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.
• 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 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 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 remove from oven and turn the muffins out on a wire rack and let them cool.
• 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.