Radish Sandwiches On Zucchini Basil Muffins

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	All-purpose flour
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1 teaspoon	5ml	Double-acting baking powder
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Vegetable shortening - softened
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Egg (large)
1/4 cup	59ml	Buttermilk
1 cup	237ml	Coarsely-grated well-scrubbed zucchini
1/2 cup	20g / 0.7oz	Finely-chopped fresh basil leaves
3 tablespoons	45ml	Unsalted butter - softened
8		Radishes - sliced thin

Recipe Instructions

In a small bowl whisk together the flour, the salt, the baking soda, the baking powder and the pepper. In a bowl cream together the shortening and the sugar, beat in the egg and the buttermilk, beating until the mixture is combined well, and stir in the zucchini and the basil. Add the flour mixture to the zucchini mixture, stir the batter until it is just combined, and divide it among 24 well-buttered gem tins (each 1/8 cup).

Bake the muffins in the middle of a preheated 400 degree oven for 15 to 18 minutes, or until a tester comes out clean, turn the muffins out onto a rack, and let them cool. Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.

This recipe yields 24 sandwiches.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8711)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.