Ingredients Jump to Instructions ↓

  1. 1 1/4 cups all-purpose flour

  2. 3/4 teaspoon salt

  3. 1/2 teaspoon baking soda

  4. 1 teaspoon double-acting baking powder

  5. 1/2 teaspoon pepper

  6. 2 tablespoons vegetable shortening , softened

  7. 1 tablespoon sugar

  8. 1 large egg

  9. 1/4 cup buttermilk

  10. 1 cup coarsely grated well-scrubbed zucchini

  11. 1/2 cup finely chopped fresh basil

  12. 3 tablespoons unsalted butter , softened (optional, for tea sandwich)

  13. 8 radishes , sliced thin (optional, for tea sandwich)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F 2 In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.

  2. 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.

  3. Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.

  4. 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).

  5. Remove from oven and turn the muffins out on a wire rack and let them cool.

  6. To serve tea sandwiches: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.


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