Radish Sandwiches On Zucchini Basil Muffins
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
40
Sourness
44
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour3 tsp
Salt1 tsp
Baking Soda1 tsp
Pepper2 tbsps
Vegetable Shortening (softened)1 tbsp
Sugar1 large
Egg1 cup
Buttermilk3 tbsps
Unsalted Butter (softened)Directions:
1
In a small bowl whisk together the flour, the salt, the baking soda, the baking powder and the pepper
2
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
3
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)
4
Bake the muffins in the middle of a preheated 400 degree F oven for 15 to 18 minutes, or until a tester comes out clean, turn the muffins out onto a rack, and let them cool
5
Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves