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Zucchini and cheese muffins

0
1689
Kitchen American
Calorie content 259.6 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 15.7 g
Fats * 10 gr.
Carbohydrates* 39.8 g
* per 100 gr. product
Zucchini and cheese muffins
Content

I want to share a wonderful recipe for delicious and tender muffins with zucchini and cheese. These muffins are a great alternative to fried squash pancakes. The muffins are juicy and will certainly appeal to all zucchini lovers.

Ingredients

Cooking process

step 1 out of 9
Rinse medium zucchini thoroughly under cold running water. Dry and then grate on a coarse grater. If the zucchini is not young, before chopping, peel it with a vegetable peeler, cut it lengthwise, and then peel it of the core and seeds. If the zucchini is too juicy, squeeze out the excess liquid.
step 2 out of 9
Crack chicken eggs. Mix thoroughly.
step 3 out of 9
Add the required amount of semolina. Mix well.
step 4 out of 9
Then grate hard cheese on a coarse grater. Then add to the dough, pour in the required amount of milk, and then mix well.
step 5 out of 9
Add salt and black pepper. Measure out the required amount of wheat flour and sift it through a fine sieve into a separate deep container. Add baking powder and mix thoroughly. Gradually add dry ingredients to the resulting dough.
step 6 out of 9
Stir well until smooth.
step 7 out of 9
Fill the paper molds 2/3 of the height with the prepared dough. Then place it in an oven preheated to 190 degrees. Bake muffins for about 20-25 minutes. Check the muffins for readiness with a toothpick or wooden skewer.
step 8 out of 9
After the time has elapsed, carefully so as not to burn yourself, remove the muffins from the oven. Cool the hot muffins a little, and then put on a dish. Decorate with fresh herbs, if desired, after rinsing it under cold water and drying it.
step 9 out of 9
Serve slightly cooled muffins with zucchini and cheese.

Bon Appetit!

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