I saw these over on Join in the Feast. Have you been to that website ? No ? You should go check it out ! The author is a friend of mine ... a friend I haven't met yet. I knew her husband way back when we were in highschool and "met" her on line ... on facebook, I think. I can't remember, it's been a few years now.
Anyway ... go check it out. Join in the Feast is on facebook too ... you should LIKE it !
These muffins are so cute and tiny and so very very delicious. They were a huge hit with the kids ! Here's the recipe ... I'm sharing with Laura's permission.
3/4 c flour
1/2 c wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp fresh-ground pepper
2 Tbsp softened butter
1 Tbsp sugar
1 egg
1/4 c buttermilk
1 & 1/2 c shredded zucchini
1/2 c finely sliced basil leaves
In a small bowl, whisk together the flours, salt, baking soda, baking powder, and pepper.
In a bowl cream together the butter or shortening and the sugar, then beat in the egg and the buttermilk until the mixture is well blended.
Stir in the zucchini and the basil. Add the flour mixture to the zucchini mixture, stir the batter until it is just combined.
Divide batter among 24 well-buttered gem tins (each 1/8 cup).
Bake the muffins in the middle of a preheated 400°F (200°C)oven for 15 to 18 minutes, or until a tester comes out clean, turn the muffins out onto a rack, and let them cool.
These muffins are so cute and tiny and so very very delicious. They were a huge hit with the kids ! Here's the recipe ... I'm sharing with Laura's permission.
3/4 c flour
1/2 c wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp fresh-ground pepper
2 Tbsp softened butter
1 Tbsp sugar
1 egg
1/4 c buttermilk
1 & 1/2 c shredded zucchini
1/2 c finely sliced basil leaves
In a small bowl, whisk together the flours, salt, baking soda, baking powder, and pepper.
In a bowl cream together the butter or shortening and the sugar, then beat in the egg and the buttermilk until the mixture is well blended.
Stir in the zucchini and the basil. Add the flour mixture to the zucchini mixture, stir the batter until it is just combined.
Divide batter among 24 well-buttered gem tins (each 1/8 cup).
Bake the muffins in the middle of a preheated 400°F (200°C)oven for 15 to 18 minutes, or until a tester comes out clean, turn the muffins out onto a rack, and let them cool.
mmm love salty muffins!
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