Since it was a savory muffin and not a dessert-like or sweet muffin, I first hesitated if I will do it. But because I missed last week's Muffin Monday, I can't and don't want to miss this one, plus I like to know how savory and this type of muffins tastes like.
So off to the nearest supermarket for zucchinis. Boy, it was expensive! More than a hundred pesos for 400gms! I only noticed when I'm at the counter already paying. NOTE TO SELF: look at the price before buying. I'd probably buy it anyway even if it cost that much to be able to make this week's recipe.
I decided to make half batch of this recipe for two reasons: one, I don't know how it tastes like and two, if it will not be as good as I hope they will be, no one will consume them (there are only two of us in the house, you know).
While making the muffins, I noticed that it only requires 1/8 tsp of salt. Really? wouldn't it be bland? For half batch, I still put in the full requirement. I used yogurt, by the way in replacement of buttermilk and vegetable oil instead of sunflower seed oil. For the spices, I used Italian seasoning *wink*
Muffins came out looking nice, with the beautiful dome top. I was delighted for finally, I created a muffin looking this way.
First bite and I thought I was eating a focaccia bread. It's dense but not dry. And yes as I have predicted, it's quite bland for me. If only I have put in some more salt, or cheese, or anything salty in it, it could have made a difference.
I'm sure there is some goodness in this type of muffin, I just need to know how to prepare them *wink*
Zucchini and Sesame Seed Muffin
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
Let the muffins cool in the pan and then serve warm.
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