Ingredients

• 1 tablespoon olive oil
• 0.5 cups chopped onion
• 2 cloves garlic , chopped
• 0.25 cups chopped sun-dried tomatoes
• 1.5 cups shredded zucchini , squeezed dry
• 0.25 cups chopped roasted red pepper
• 1.75 cups all-purpose flour
• 0.25 cups cornmeal
• 0.5 cups whole wheat flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.5 teaspoons freshly cracked black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 cups butter , softened
• 2 tablespoons white sugar
• 2 eggs
• 0.5 cups light sour cream
• 0.5 cups milk
• 0.75 teaspoons hot pepper sauce , such as Tabasco®
• 1 tablespoon olive oil
• 0.33 cups shredded Parmesan cheese , Optional

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped.
3. 3 Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl.
4. 4 In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil.
5. 5 Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired.
6. 6 Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.

Nutrition per serving