savory muffins
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This muffin recipe is good with a meal or strictly on it's own as a snack. Check out my recipes for cream cheese spreads and butters to compliment muffins & breads.
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yield
serving(s)
prep time
40 Min
cook time
35 Min
method
Bake
Ingredients For savory muffins
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vegetable cooking spray
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1/4 clightly salted butter
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1/2 cshredded zucchini
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1/2 cshredded carrot
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1/4 cfinely chopped onion
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1/2 tspdried thyme
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2 1/2 call-purpose or unbleached all-purpose flour
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2 tspsugar
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1 1/2 tspbaking soda
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3/4 tspsalt
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1 1/2 cbuttermilk
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1 lgegg, lightly beaten
How To Make savory muffins
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1Preheat oven to 400 degrees. Spray twelve (3 x 1 1/4 inch) (3 1/2 to 4 oz) muffin cups.
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2In a small saucepan, melt butter; add zucchini, carrot, onion, and thyme, and cook 5-7 minutes, or until vegetables are softened.
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3In a large bowl, stir together flour, sugar, baking soda, and salt. In another bowl, stir together buttermilk, egg, and vegetable mixture. Make a well in center of dry ingredients; ass buttermilk mixture, and stir just to combine.
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4Spoon batter into prepared muffin cups; bake 25-30 minutes, or until a cake tester inserted in center of one muffin comes out clean.
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5Remove muffin tin or tins to wire rack. Cool 5 minutes, before removing muffins from cups; finish cooling on rack. Serve warm or cool completely, and store in an airtight container in refrigerator. Let muffins reach room temperature or warm slightly before serving. These muffins freeze well. Makes 12 muffins.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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