| 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 -
joecomiskey@netzero.net
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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