zucchini and sesame seed muffins
It’s funny how fast some things become habit. As we were packing to head to Greece about 2 weeks ago, Ivica turns and asks me: “What is going to happen with the muffin business while we’re gone?” Nothing, I sigh, they will be baked and eaten by other people. I missed 2 weeks of muffins, a jam filled one and a carrot spice one (both of which sound delicious) that made Mondays a little less special.
I’m determined to bake those, even belated. It will be an excuse to bake outside of Muffin Monday. Ivica is excited about the jam filled ones, while the carrot one appeals a tiny bit more to me. But, until the day I manage to squeeze in a short muffin baking session in our crazy days, I’m back to the regularly scheduled muffin program, happy to re-join my baking friends who I’ve missed greatly.
This week, we baked a savory muffin, something I have been looking forward to for a long time. Great timing from Anu who chose a zucchini muffin for this week, as I had a couple and wondered what to do with them (I like them okay, but they are not one of my favorite veggies and I sometimes find it challenging to work them into dishes). I made a quick run to the store (Ogi in tow, content in the baby carrier, charming away the cashiers) to get some ingredients I was missing and once home, unloaded the baby and put him down for one of his legendary 30min (cat)naps which buys me just enough time to prepare the batter and fill the muffin cups. (He’s contemplating joining me back in the kitchen and making muffins with me, but the zucchini scared him as he is currently engrossed in his own love affair with steamed plums).
At the spur of a moment, I decided to add some grated cheddar-type cheese, just about a handful. In retrospect, I think I should have chosen a saltier cheese (perhaps feta? parmesan?) because even though I slightly upped the salt (to 1/4t from the recommended 1/8t), these still tasted as if they needed a bit (okay, a bit more than a bit) more salt. And I’m not someone crazy for salt, believe me. Ivica found them bland as a standalone snack and paired them with…well, a number of things… for a late night feast (I’m not going to give you details, some things are better left unsaid). I like how they are moist and fluffy and of course, give me anything with sesame seeds on top and I’ll say “yes, please”.
I think I’ll make these again but my brain is now thinking of ways to up the flavor slightly (besides my obsession with cheese). Olives? Sun dried tomatoes? Shredded spinach? Green onions (ha ha:))? What do you think?
ZUCCHINI AND SESAME SEED MUFFINS
recipe adapted from 1 Mix, 100 Muffins
makes 12 muffins — though I ended up with enough batter to make about 16
- 2 medium zucchini (roughly 300grams)
- 1 handful of grated cheese (optional – I added this as a part of my cheese addiction program)
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/8 tsp salt – double, triple, quadruple this..
- freshly ground pepper
- 2 tablespoon sesame seeds (+ extra for sprinkling on top)
- 1/2 teaspoon dried mixed herbs – I used more –about 2 tablespoons of a mix of dill weed, dried mint and dried basil
- 2 large eggs
- 1 cup buttermilk
- 6 tablespoons oil or melted butter – I used olive oil
- Preheat the oven to 400F / 200C. Grease a 12 cup muffin pan or use paper liners
- Grate the zucchini and make sure you squeeze them out to get rid of any moisture (don’t skip this).
- In a medium bowl, beat the eggs and then add the buttermilk and oil.
- In a large bowl, combine the flour, baking powder, salt, pepper, mixed herbs and the 2 T of sesame seeds.
- Make a well in the center and add the liquid ingredients from the medium bowl. Add the zucchini and cheese to the mix. Stir carefully until moistened (do not overmix).
- Spoon the batter into the muffin cups and scatter some more sesame seeds on top of each muffin.
- Bake in the preheated oven for about 30 minutes (recipe said 20, but mine weren’t done after that time).
- Let them cool in the pan and serve warm; this is the kind of muffin that tastes best when warm.
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