Savory Zucchini Muffins

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Prepare a 16-cup muffin tin by greasing each cup thoroughly or lining with paper liners. (5 minutes)

Recipe View 15 mins Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and cook, stirring occasionally, until the onion is translucent and softened, about 5 minutes. Stir in the chopped sun-dried tomatoes and remove the skillet from the heat. Transfer the mixture to a food processor. Add the squeezed zucchini and diced roasted red pepper to the food processor. Pulse the mixture several times until finely chopped but not pureed. (15 minutes)

Recipe View 5 mins In a medium bowl, whisk together the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, black pepper, dried basil, and dried oregano. Ensure there are no lumps. (5 minutes)

Recipe View 10 mins In a separate, large bowl, using an electric mixer, beat the softened butter with the sugar until light and fluffy. Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil until just combined. Do not overmix. (10 minutes)

Recipe View 5 mins Gradually add half of the dry flour mixture to the wet butter mixture, stirring until almost incorporated. Add the remaining flour mixture and stir a few times, just until everything is combined. Gently fold in the zucchini mixture until evenly distributed throughout the batter. (5 minutes)

Recipe View 5 mins Spoon the batter into the prepared muffin cups, filling each nearly to the top. If desired, sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese. (5 minutes)

Recipe View 40 mins Bake in the preheated oven for 35 to 40 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. (40 minutes)

Recipe View 10 mins Remove the muffin tin from the oven and let the muffins cool in the tin for 10 minutes before carefully removing them and transferring them to a wire rack to cool completely. (10 minutes)