Zucchini Sesame Seed Muffins

I am pleased to welcome another week with a delicious muffin baked along the Muffin Monday bakers. This time, we give you a savory one. I have been looking forward each week to getting Anuradha's recipe, secretly hoping it will be a savory one. :)  It has been awhile since we offered Spinach Feta Muffins. We used zucchini this time mixed in with your herbs of choice, along with sesame seeds for a nutty crunch.

I used black sesame seeds to give the muffins a contrast in color and loved the results. My family loved them also though next time I would be more generous with my use of herbs. Maybe even use fresh ones.

Zucchini Sesame Seed Muffins
makes 12 regular-sized  muffins

(original recipe found in the book 1 Mix, 100 Muffins)

300g (about 2 medium) zucchini
240g (2 cups) all-purpose flour
1 TBSP baking powder
1/8 tsp salt
freshly ground pepper
2 TBSP sesame seeds (plus extra for sprinkling on top)
1/2 tsp dried mixed herbs (I used cumin & oregano)
2 large eggs, slightly beaten
240g (1 cup) plain yogurt
3 TBSP oil
3 TBSP butter, melted

Preheat oven to 400F degrees. Grease muffin tin with pan spray or use liners.
Grate zucchini, squeezing out excess moisture, set aside.
In a medium bowl whisk together flour, baking powder, salt, pepper, sesame seeds and herbs.
In another bowl, combine eggs, yogurt, oil and butter.
Add liquid into the dry ingredients. Stir quickly but lightly until combined.
Place into muffin tins. Bake for 18-20 minutes.
Transfer to cooling rack for about 5 minutes. Then remove from pan. Serve warm.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.