Cheesy Zucchini Muffins

Very tender muffins with zucchini and cheese — tasty and healthy! This simple pastry can be prepared for breakfast, and it takes very little time. Often children do not have much respect for this vegetable. But in these muffins the zucchini is unrecognizable, so you can feed little “unwanted” ones without any problems. The muffins turn out surprisingly tender. They can also be served as appetizers. In my opinion, zucchini muffins taste even better the next day.
cook time: 50 min
Ethan Rowley
Cheesy Zucchini Muffins

Nutrition Facts (per serving)

197
Calories
11g
Fat
17g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Wheat flour 75 g
Milk 25 ml
Eggs 1 pc
Hard cheese 35 g
Zucchini 180 g
Parsley (optional) to taste
Vegetable oil 25 ml
Baking powder 5 g
Semolina 1 tbsp

Recipe instructions

Step 1

Step 1
Ingredients.

Step 2

Step 2
Grate the zucchini and cheese on a coarse grater. Squeeze the juice from the zucchini.

Step 3

Step 3
Combine the zucchini and cheese, add salt, and beat in the eggs.

Step 4

Step 4
Add finely chopped herbs (I used parsley and dill), pour in butter and milk, mix.

Step 5

Step 5
Then add semolina and flour with baking powder. The dough should have the consistency of thick sour cream. If it’s a little thick, add a little milk, if it’s a little thin, add flour.

Step 6

Step 6
Grease the portion molds with oil and fill them to 2/3 of the height. We bake muffins at 180 degrees. 25-30 minutes until golden brown. We check readiness with a splinter.

Step 7

Step 7
Let the baked goods cool slightly and remove. Bon appetit!

Additional rubrics

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