Radish Sandwiches On Zucchini Basil Muffins Recipe

ingredients

1 1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable shortening, softened
1 tablespoon sugar
1 large egg
1/4 cup buttermilk
1 cup coarsely grated, well scrubbed zucchini
1/2 cup finely chopped fresh basil leaves
3 tablespoons unsalted butter, softened
8 radishes, sliced thin

directions

In a small bowl, whisk together the flour, the salt, the baking soda, the baking powder and the pepper.

In a bowl, cream together the shortening and the sugar. Beat in the egg and the buttermilk, beating until the mixture is combined well. Stir in the zucchini and the basil.

Add the flour mixture to the zucchini mixture and stir the batter until it is just combined.

Divide it among well-buttered gem tins (each 1/8 cup). Bake the muffins in the middle of a preheated 400 degrees F oven for 15 to 18 minutes, or until a tester comes out clean. Turn the muffins out onto a rack and let them cool.

Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.

nutrition data

Nutritional data has not been calculated yet.

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