savory muffins
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.
No Image
prep time
40 Min
cook time
35 Min
method
Bake
yield
Makes 12 muffins
Ingredients
- - vegetable cooking spray
- 1/4 cup lightly salted butter
- 1/2 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/4 cup finely chopped onion
- 1/2 teaspoon dried thyme
- 2 1/2 cups all-purpose or unbleached all-purpose flour
- 2 teaspoons sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg, lightly beaten
How To Make savory muffins
-
Step 1Preheat oven to 400 degrees. Spray twelve (3 x 1 1/4 inch) (3 1/2 to 4 oz) muffin cups.
-
Step 2In a small saucepan, melt butter; add zucchini, carrot, onion, and thyme, and cook 5-7 minutes, or until vegetables are softened.
-
Step 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.
-
Step 4Spoon batter into prepared muffin cups; bake 25-30 minutes, or until a cake tester inserted in center of one muffin comes out clean.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes