I don't often spend a day at the zoo; but, when I do, I prefer Zoo-chini Muffins as a snack. Stay hungry my friends! O.K., that was pretty cheesy, but when you do a muffin post every Monday, it gets harder to be creative with your 'hooks' !
Nevertheless, I think you'll find these Zucchini Sesame Seed Muffins are worth suffering through my sad introduction. With grated zucchini, and no added sugar, they're a moist, savory, and healthy alternative to the donut and jam muffins covered in streusel. In fact, I think An chose this muffin for the round-up just so I wouldn't be able to use my signature streusel topping again :)
Not only did I have to skip my streusel, but I had to read the recipe three times because I kept overlooking how much sugar was in it. Oh wait, it has no added sugar. I wasn't sure how I would feel about a muffin with no sugar; that's like an omelet without bacon, mashed potatoes without gravy, or a truck without 4-wheel drive. It's just hard to get my little mind around!
Obviously, being a dyed in the wool breakfast muffin kinda guy, I was gonna have to change my thinking, and get on the savory band wagon. Lucky for me, I was making a big pot of chili at the same time as these muffins. Warm muffins, with a hint of herbs, were a great addition to a hot bowl of meaty chili, and the family loved them!
Be sure to visit Baker Street, and see the other great Muffin Monday entries!
The recipe is from 1Mix, 100 Muffins.
2 medium zucchini (roughly 300grams)
2 cups all purpose flour
1 tablespoon baking powder
1/8 tsp salt
freshly ground pepper
2 tablespoon sesame seeds (Plus extra for sprinkling on top)
1/2 teaspoon dried mixed herbs
2 large eggs
1 cup buttermilk
6 tablespoons sunflower oil or melted butter
Preheat the oven to 400F / 200C
Grease a 12 cup muffin pan or line it with paper liners
Grate zucchini and squeeze out any excess moisture.
Lightly beat the eggs in another bowl. Beat in the buttermilk and oil.
In a large bowl, sift together flour, baking powder, salt and pepper. Stir in the mixed herbs and half the sesame seeds.
Make a well in the centre and add in the liquid ingredients. Stir gently until just combined.
Spoon the batter into prepared muffin pan and scatter the sesame seeds to top.
Bake for about 20 minutes
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Let the muffins cool in the pan and then serve warm.