Muffin Mondays: Zucchini & Sesame Seeds Muffins

I feel so delighted to be baking with a bunch of wonderful Monday – Muffin bakers week after week. I was sorry about not being able to bake last Monday, but this Monday, I am here with some lovely Savoury Muffins. If it were not for this group and An’s attempts, I would have never tried this savoury version. Since An always lets us on a base recipe and asks us to interpret it the way we want to, it makes it incredibly exciting to try different flavour combinations.

This week, she invited us to bake Zucchini & Sesame seeds muffins. Sounds very interesting, right? Well it was since it called for herbs of our choice and I added some fresh, chopped parsley, dried rosemary and dried sage. I couldn’t resist adding a little cheddar since it is my go-to for anything with zucchini; savoury ofcourse.

I halved the recipe, so I got 6 muffins and fresh from the oven, they were simply yummy. The topping of browned cheddar and black sesame seeds gave it just the right amount of crackle. I am giving out the quantities, as in the original recipe provided by An with little notes of modifications that I made, on the side.

Recipe for Zucchini & Sesame seeds Muffins

Gives 12 muffins

Ingredients:

2 medium zucchini (roughly 300grams)

2 cups all purpose flour

1 tablespoon baking powder

1/8 tsp salt

freshly ground pepper

2 tablespoon sesame seeds (Plus extra for sprinkling on top) I used black & white sesame seeds.

1/2 teaspoon dried mixed herbs ( I increased the quantity of herbs from 1/2 tsp to 3 tbsp of fresh parsley, dried rosemary & dried sage)

2 large eggs

1 cup buttermilk

6 tablespoons sunflower oil or melted butter

3-5 tbsp of cheddar ( optional) and some for topping

 Instructions:

1. Preheat the oven to 400F / 200C

2. Grease a 12 cup muffin pan or line it with paper liners

3. Grate zucchini and squeeze out any excess moisture.

4. Lightly beat the eggs in another bowl. Beat in the buttermilk and oil.

5. In a large bowl, sift together flour, baking powder, salt and pepper. Stir in the mixed herbs and half the sesame seeds.

6. Make a well in the centre and add in the liquid ingredients. Stir gently until just combined.

7. Spoon the batter into prepared muffin pan and scatter the sesame seeds to top.

8. Bake for about 20 minutes

9. Let the muffins cool in the pan and then serve warm.

I enjoyed my muffins with a bit of tomato ketchup.( I know, it’s shame but couldn’t help the temptation)

My family, is still of the traditionalist thinking and weren’t too excited about the savoury version of their breakfast muffins. In a way, it is a good thing because, I get to eat all the muffins everyday; as I like and when I like.

So happy Monday to you all!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week