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Breakfast for the Hungry & Still a Bit Sleepy: Zucchini, Basil & Parmesan Muffins

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I love these muffins — for they helped me use up some zucchini and the pepper and parmesan is a nice change from the typical zucchini bread spices. Also, sliced in half with a sausage patty in between makes a great breakfast!

You could also easily turn this into zucchini bread, just start checking on it’s doneness after about 35 minutes or so. If I had to guess, I’d say 45 minutes for bread.

Zucchini Basil Muffins
Adapted from Gourmet Magazine
1 1/4 cups all-purpose flour
3/4 tsp salt
1/2 tsp baking soda
1 tsp double-acting baking powder
1/2 tsp black pepper
2 tbsp vegetable shortening, softened
1 tbsp sugar
1 large egg
1/2 cup buttermilk (add more if it doesn’t seem moist enough — I think I used somewhere between 1/2 – 3/4 of a cup)
1 1/4 cup coarsely grated, well-scrubbed and drained well zucchini (about 2 medium)
1/4 cup finely chopped fresh basil leaves
2 tbsp + 2 tsp Parmesan cheese

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In a small bowl whisk together the flour, salt, baking soda, baking powder, 2 tablespoons of cheese and the pepper.

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In a bowl cream together the shortening and the sugar, beat in the egg and the buttermilk, beating until the mixture is combined well. Then, stir in the zucchini and the basil. I find it helpful to drain the zucchini before adding to the mix by gathering it in a tea towel and squeezing, squeezing and squeezing.

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Add the flour mixture to the zucchini mixture, stir the batter until it is just combined, and divide it among your buttered (or canola oil sprayed) muffin cups. Sprinkle a little of the remaining cheese on the top of each muffin and hit it with a little oil spray.

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Bake the muffins in the middle of a preheated 400 degree F oven for 15 to 18 minutes, or until a tester comes out clean, turn the muffins out onto a rack, and let them cool.

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As mentioned earlier, for a tasty breakfast sandwich, halve the muffins horizontally, spread one of the cut sides with a little Dijon mustard, and add a cooked and browned vegetarian sausage patty. Maybe even throw on a few leaves of spinach. Go crazy.

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4 comments to Breakfast for the Hungry & Still a Bit Sleepy: Zucchini, Basil & Parmesan Muffins

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