Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Vegetable Muffins
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- #60770
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/3 cup butter
1/2 cup shredded zucchini
1/2 cup shredded carrot
1/3 cup thinly sliced scallions, including green tops
1 teaspoon finely chopped garlic
2 cups flour
2 teaspoons baking powder
1 1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk, room temp
1 egg, room temp
directions
Heat oven to 400 degrees F. Lightly grease muffin cups.
Melt butter; cook zucchini, carrot, scallions and garlic 1-2 minutes until vegetables are crisp-tender. Remove from heat and cool 10 minutes.
Stir together flour, baking powder, sugar, salt and soda.
Combine buttermilk and eggs; stir in vegetable mixture. Make a well in center of dry ingredients; add buttermilk mixture, stirring just to combine. Spoon into buttered muffin cups.
Bake 15-20 minutes (toothpick test). Cool in pan on wire rack 5 minutes before removing muffins from pan.
added by
BakerRachel
nutrition data
142 calories, 6 grams fat, 19 grams carbohydrates, 4 grams protein per serving.
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