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.
servesMakes 12 muffins
prep time40 Min
cook time35 Min
Ingredients For savory muffins
vegetable cooking spray
lightly salted butter
finely chopped onion
2 1/2 c
all-purpose or unbleached all-purpose flour
1 1/2 tsp
1 1/2 c
egg, lightly beaten
How To Make savory muffins
Preheat oven to 400 degrees. Spray twelve (3 x 1 1/4 inch) (3 1/2 to 4 oz) muffin cups.
In a small saucepan, melt butter; add zucchini, carrot, onion, and thyme, and cook 5-7 minutes, or until vegetables are softened.
In 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.
Spoon batter into prepared muffin cups; bake 25-30 minutes, or until a cake tester inserted in center of one muffin comes out clean.
Remove 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.
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