It’s been quite a long time since my last recipe post but I think this is a good time to get back to it! Indeed, in view of all the christmas dinner and lunch that will challenge your creativity, I hope these post will help you to have some more inspiration! 🙂
So know some of you are surprised, but yes, as you can read from the title, muffins can be savoury as well! I especially like that they can be eaten in many ways: as a substitute of bread for example or as apetizer 🙂
Although, this time the recipe is a “normal” one (it does have gluten and lactose) but it can be easily changed by using gluten free flour and lactose-free or soy milk/cheese! 😉
250 gr flour
16 gr yeast powder
200 ml Milk
50 ml Olive Oil
50 gr Parmesan cheess (optional)
200 gr Zucchini
100 gr provola cheese (or any non fresh cheese you have in your fridge 😀 )
- Wash and grate the zucchini (like in the picture below) and the Parmesan Cheese (I didn’t have it so I didn’t include it in the muffins you see in the pictures :D). And cut the provola cheese in little cubes.
- In a bowl, beat the eggs with: olive oil and, Parmesan cheese, salt and pepper. Then add the flour previously mixed with the yeast and blend everything together.
- When the dough has a homogeneous look, add the zucchini and the provola cheese.
- Pour two spoon of dough in each muffin stamp (the recipe should be for 12 muffins 😉 ) and bake them in the oven at 180°C for 20 minutes, but be sure to check with a toothpick before taking it out, the timing also depends on the kind of oven you have.
Hope you like it! Let me know in the comments below if you try it! 🙂
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