Ingredients
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1 1/4 cups all-purpose flour
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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1 teaspoon double-acting baking powder
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1/2 teaspoon pepper
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2 tablespoons vegetable shortening, softened
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1 tablespoon sugar
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1/4 cup buttermilk
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1 cup coarsely grated well-scrubbed zucchini
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1/2 cup finely chopped fresh basil
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3 tablespoons unsalted butter, softened (optional, for tea sandwich)
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8 radishes, sliced thin (optional, for tea sandwich)
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1 large egg
Instructions
- Preheat oven to 400°F
- In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.
- In a large bowl cream together the shortening [I used olive oil spread instead of shortening]and sugar; beat in the egg and the buttermilk, beating until the mixture is combined well.
- Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.
- Spoon mixture into well-greased muffin or mini-muffin tins. Bake the muffins on the middle rack of your oven approximately 18 to 20 minutes, or until a tester comes out clean. (Subtract a few minutes for mini-muffins).
- Remove from oven and turn the muffins out on a wire rack and let them cool.
- To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.