Radish Sandwiches on Zucchini Basil Muffins - Muffin Recipe, Sandwich Recipe

Radish Sandwiches on Zucchini Basil Muffins

Recipe from Gourmet Magazine, July 1990. Photos are courtesy of Alice Essinger.

Alice says, "These muffins would actually be perfect for late summer, when zucchini and basil plants are growing abundantly. They are bright and colorful, with green specks of zucchini and basil and the vivid red slices of radish add a touch of pizazz! The delightful crunch and mild pungency of the radish slices, as well as the mellow rich saltiness of butter, complement the muffins perfectly."

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Radish Sandwiches on Zucchini Basil Muffins

1 1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1/2 teaspoon pepper
2 tablespoons vegetable shortening, softened
1 tablespoon sugar
1 large egg
1/4 cup buttermilk
1 cup coarsely grated well-scrubbed zucchini squash
1/2 cup finely chopped fresh basil
3 tablespoons unsalted butter, softened
8 radishes, trimmed and sliced thin

Preheat oven to 400°F. In a small bowl, whisk together the flour, salt, baking soda, baking powder, and the pepper; set aside.

In a bowl cream together the shortening and sugar; beat in the egg and the buttermilk, beating until the mixture is combined well. Stir in the zucchini and the basil. Add the prepared flour mixture to the zucchini mixture, stirring the batter until it is just combined.

Spoon mixture into a well-greased mini muffin tins (each 1/8 cup). Bake the muffins on the middle rack of your oven approximately 15 to 18 minutes, or until a tester comes out clean. Remove from oven and turn the muffins out on a wire rack and let them cool.

To serve: Halve the muffins horizontally, spread the cut sides with the butter, and sandwich the radish slices between the muffin halves.

Makes 24 sandwiches.