- 12
Ingredients
- 120 ml olive oil
- 1 small onion chopped
- 1 clove garlic, finely chopped
- 200 g zucchini (about 2) grated
- 100 g roasted capsicum, peeled and chopped
- 1 1/2 T finely chopped sundried tomato
- 120 g unsalted butter, softened
- 1 1/2 T caster sugar
- 2 eggs
- 150 ml sour cream
- 100 ml milk
- 300 g plain flour
- 1 t baking powder
- 1/2 t dried mixed herbs
- 1/2 c grated parmesan cheese
Preparation
Step 1
Heat 1 T EVOO in a large frying pan over medium heat. Add onion and garlic and cook for 5-6 minutes or until soft. Add zucchini, capsicum and sundried tomato and stir for another 4-5 minutes or until zuchine is just soft. Remove from heat and cool to lukewarm.
Using an electric mixer, beat butter and sugar until light and fluffy, then add eggs one at a time, beating well after each. Whisk sour cream, milk and remaining olive oil together, then add to butter mixture and combine well.
Sift flour, baking powder, and a pinch of salt into a bowl. Add dried herbs, wet ingredients mixture and stir until just combined. Do not overwork.
Spoon mixture into a lightly greased or paper lined 12 cup muffin tin and sprinkle with parmesan. Bake at 180 for 35-40 minutes or until a skewer comes out clean.