| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Cklive19, Pdate | 24 | servings | |
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 3/4 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1 | ts | Double-acting baking powder |
| 1/2 | ts | Freshly-ground black pepper |
| 2 | tb | Vegetable shortening; softened |
| 1 | tb | Sugar |
| 1 | lg | Egg |
| 1/4 | c | Buttermilk |
| 1 | c | Coarsely-grated well-scrubbed zucchini |
| 1/2 | c | Finely-chopped fresh basil leaves |
| 3 | tb | Unsalted butter; softened |
| 8 | Radishes; sliced thin |
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. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8711) Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] 05-17-1999 Per serving: 52 Calories (kcal); 3g Total Fat; (48% calories from fat); 1g Protein; 6g Carbohydrate; 12mg Cholesterol; 119mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Sara Moulton Converted by MM_Buster v2.0n.
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