John Myers
Contents
show
Zucchini – Cheese Muffins
The perfect zucchini – cheese muffins recipe with a picture and simple step-by-step instructions.
For the dough
- 3 Medium-Sized tomatoes if you like
- Salt
- 100 gr Old Gouda
- 150 gr Flour
- 2 tsp Baking powder
- 100 gr Cornmeal
- 3 Eggs
- 5 tbsp Oil
- 125 ml Milk
- Wash and dry the zucchini, cut off the ends and slice lengthways into thin slices using a vegetable slicer. Place the slices next to each other and sprinkle with salt and let the water soak in until you are ready to use them.
- In the meantime, wash the tomatoes, dry them, remove the stems and cut them into 4 slices.
For the dough
- Mix the flour with baking powder and sift into a mixing bowl. Mix in the corn flour, a little salt and the Gouda. Add the eggs, oil and milk and stir in briefly.
- Pat the zucchini slices dry and place 1 slice each in the greased and floured muffin tin, leaving the ends protruding. Pour in the dough, place a tomato slice on top and fold the zucchini ends over it. Bake the muffins in a preheated oven at 180 ° C for about 30 minutes. Then let the muffins stand in the tin for another 10 minutes, then carefully lift them out with the knife.
Facebook Comments