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."
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
Afternoon Tea & High Tea,
Yields: 24 sandwiches
Prep time: 15 min
Cook time: 18 min
1 1/4 cup all-purpose
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1/2 teaspoon pepper
vegetable shortening, softened
1 tablespoon granulated sugar
1 cup coarsely-grated well scrubbed
1/2 cup finely-chopped fresh
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 another bowl, cream together the shortening and sugar; beat in the egg and the buttermilk (beating until the mixture is combined well). Stir in
the grated 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.