Savory muffins with zucchini and cheese

Savory muffins with zucchini and cheese
Savory muffins with zucchini and cheese as easy as pie, delicious muffins, savory and aromatic with zucchini, cheese and basil. For a hearty breakfast or snack at work and at school. From
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Preparation time: 15 minutes | Cooking: 30 minutes | Total time: 45 minutes
Recipe for: 12 muffin

Nutrition information per 1 muffin
Calories: Calories | Fat: g.

Flour: 150 g. (For every use)
Wholemeal flour: 150 g.
Baikin powder: 1 tablespoon
Salt: 1/2 teaspoon
Pepper: as you like
Crumbs παρμεζάνα : 70 g. (or other mature hard cheese)
Grated Cheddar: 70 g. (or other semi-hard cheese)
sour milk *: 185 ml
Lightweight olive oil: 80 ml (or sunflower oil)
Eggs: 2 large
Grated zucchini: 2 small (about 200 g. total)
Chopped royal: 1/4 cup fresh or 3 briskly teaspoons dry
Cone: 30 g. (if you have not, replace with raw chopped almonds)
Cayenne pepper: little for sprinkling (optional)

1. Preheat oven to 190 degrees. Lay in a pan with papers 12 places muffins.
2. Sift together the flour with the baikin and salt in large bowl. Add pepper as you like, cheese and basil. Stir and make the center a puddle.
3. Whisk in a bowl the eggs with the buttermilk and oil. Add the zucchini and stir to mix. The empty the bowl with the flour and stir until just to moisten the mixture.
4. Divide the mixture into molds which have prepared. Sprinkle with pine nuts (or almonds) if you sprinkle a little cayenne pepper.
5. Bake the muffins in the preheated oven for 30 minutes. Remove from oven and let 5 minutes on a rack to slightly drop the temperature. Then remove from the pockets. Eaten lukewarm or at room temperature.
* If you do not xinagalo, you can use light milk, which will add 3/4 teaspoon white vinegar (best apple cider vinegar). Stir and allow to stand 5 minutes before using.

Prepared in 7 May 2016 by Luise

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