Alvaro’s Zucchini Muffins

When I posted my latest Muffin Monday link on Facebook two weeks ago, a friend I met in South Korea left me an intriguing comment: 

“do you take requests? cause my momma made some bad ass zucchini muffins when i was a kid, i wanted to see your take on something like that.alas i don’t have a recipe to share…”

I immediately wrote to Anuradha to see if we could include it in a Muffin Monday round-up, thinking it would be fun for Alvaro to see 10 or more versions of his childhood Zucchini Muffin, and not just mine. As it happens, An was already planning a Zucchini Muffin in the coming weeks, so she graciously agreed to circulate her recipe to the Muffin Monday crew.

So, Alvaro, these bad ass muffins are for you! 

Zucchini & Sesame Seed Muffins

from 1Mix, 100 Muffins (Susanna Tee)

Ingredients:
2 medium zucchini (roughly 300grams)
2 cups all purpose flour
1 tablespoon baking powder
1/8 tsp salt
freshly ground pepper (I omitted this)
2 tablespoon sesame seeds, plus extra for sprinkling on top (I used 1/2 cup of chocolate chips, instead)
1/2 teaspoon dried mixed herbs (I used cinnamon, nutmeg and mace)
2 large eggs
1 cup buttermilk (I used full-fat, plain yogurt)
6 tablespoons sunflower oil or melted butter (I used coconut oil)

Instructions:
Preheat the oven to 400F / 200C.
Grease a 12 cup muffin pan or line it with paper liners.
Grate zucchini and squeeze out any excess moisture.
Lightly beat the eggs in another bowl. Beat in the buttermilk and oil.
In a large bowl, sift together flour, baking powder, salt and pepper. Stir in the mixed herbs and half the sesame seeds.
Make a well in the center and add in the grated zucchini and the liquid ingredients. Stir gently until just combined.
Spoon the batter into prepared muffin pan and scatter the sesame seeds over the top.
Bake for about 20 minutes.
Let the muffins cool in the pan and then serve warm.