"Hmmm..." Zucchini and Sesame Seed muffin, what would it taste like? I like Zucchini in a dish, but muffin? I don't know. When I told B about this week's recipe, she said " Huh?, what would it taste like?" same as my reaction, huh?
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*
Ingredients:
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
Instructions:
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.
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
Instructions:
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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I had the exact same reaction! Definitely needed more salt or a salty cheese (I added some cheese but I should have chosen a saltier one). It's funny how identical our train of thought is:) Happy Monday Dudut!
ReplyDeleteYour muffins turned out beautifully domed! They look gorgeous. Sorry to hear the results weren't that great. Instead of following along the savoury lines, I opted to make them sweet and they were fantastic!
ReplyDeleteHaha. Good idea solving the 'mixed herbs' problem with Italian Seasoning! Perfect! They turned out beautifully, Dudut, and I bet they'd be amazing with cheese next time!
ReplyDeleteIt definitely lacked something, though I'm thinking it may just be that I'm not a savory muffin kinda gal. Way to go for being adventurous and trying anyway! And they look fantastic!
ReplyDeleteYes you can see on my post, I hesitated about baking these. At least you went for it! They do look good. Maybe add a little more cheese next time? Also there's only 2 of us at home so my hubs just takes the rest to his coworkers. :)
ReplyDeleteHey! Your muffins look absolutely great! Love how they popped up. Cheese is a great idea! I surely want to try it with cheese too!
ReplyDeleteSavory muffins are soooooo good!!! I love making them, and then make a fun hearty soup, Yum! Your muffins look perfect to me:-) Hugs, Terra
ReplyDeleteWOW expensive zucchini. Wonder if upo would work for these, hehe.
ReplyDeleteYeah kulang sa lasa so cheese and lots more herbs would make this! Glad you baked them though, See you next week, Dudut :)
Beautiful domed tops! Mine sank and shrunk a little because I didn't drain the zucchini... Next time you make them, add cheese! It makes a difference :)
ReplyDelete@elena - yeah! more salt :) thanks for dropping by :)
ReplyDelete@jasmine - thanks! jealous of your sweet muffins :)
@Aimee - next time, ill put tons of cheese LOL! thanks for visiting!
@carrie - thanks, guess we are just sweet tooth ladies :)
@bianca - thanks, cheese wil be in it next time :)
@an - thanks! been looking for that perfect dome :)
@Terra - now I know that savory muffins are great with soup, thanks to you :) guess i thought that muffins are to be eaten alone..LOL!
@carol - yeah, expensive! think upo san also be a substitute, you rock! thanks! I'll see you :)
@Yuri - thanks! cheese it is, and lots of it next time :) happy baking with you!
Lovely muffins, Dudut. I bet they will taste good with an assortment of additions such as sweecorn, spring onions or caramelised onions. I think this is a very useful recipe. By the way, I tagged you on the seven links challenge (see chocolate cake post).
ReplyDelete