Savory Zucchini Muffins

Preheat oven to 375 degrees F. Grease muffin tins or line with paper muffin liners.

Saute onion and garlic in 1 tbsp. olive oil until translucent and tender. Stir in sun-dried tomatoes and remove from heat. Set aside.

Drain excess liquid from zucchini by squeezing between paper towels.

Place zucchini, onion mixture and roasted red peppers in food processor or blender. Pulse several times until finely chopped, but not completely smooth.

In medium bowl, whisk together flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper and herbs. Set aside.

In a large bowl, beat butter and sugar until fluffy; beat in eggs, one at a time. Blend in sour cream, milk, Tabasco and remaining 1 tbsp. olive oil.

Blend half of the flour mixture into the butter mixture.

Stir in remaining flour mixture until just blended, then fold in zucchini mixture.

Spoon batter into muffin pans, filling until nearly full.

Bake 30 minutes or until golden brown. Let cool ten minutes.

(This makes about 16 regular sized muffins)