in Recipes

Zucchini cream cheese muffins

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Ingredients for 12 servings:

  • 100 g flour
  • 70 g flour (wholemeal flour)
  • 3 tsp baking powder
  • ¾ tsp dill or parsley
  • 160 g cream cheese (optional herb)
  • 2 large eggs
  • 115 g butter, melted
  • 2 tbsp sugar
  • 60 ml milk
  • ½ tsp salt
  • 8 tbsp zucchini, grated
  • Fat and breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Muffins with a twist

Grease the muffin tin thoroughly and dust with breadcrumbs or line it with paper baking cups. Combine flour, baking powder, sugar, salt, and dill in a large bowl. Combine milk, butter, and eggs in a small bowl. Add the cream cheese and zucchini and beat well. Add to the dry ingredients, stirring until just coated. Pour into the muffin tins and bake at 175°C (convection oven, preheated) for 15-20 minutes. Serve hot or let cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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