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Radish Sandwiches on Zucchini Basil Muffins
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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." To learn about the history and legends of favorite sandwiches, check out the History of Sandwiches. Check out my English High Tea Menu. Radish Sandwiches on Zucchini Basil Muffins
1 1/4 cup all-purpose
flour 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.
To serve:
Halve the muffins horizontally, spread the cut sides with the butter, and
sandwich the radish slices between the muffin halves.
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