John Myers
Ingredients for 1 servings:
- 200 g wholemeal rye flour
- 2 small eggs
- 1 m.-large zucchini
- salt and pepper
- Thyme
- rosemary
- basil
- oregano
- some cocktail tomatoes
- possibly olives
- possibly ajvar
- possibly cheese
- 50 ml water
- 1 ½ tsp baking soda
- 1 tsp baking powder
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
without adding extra oil, only about 70 kcal per piece, makes 12 muffins
Grate the zucchini, toss with about 1 teaspoon of salt, and set aside for about 10 minutes. Meanwhile, combine 200g of wholemeal rye flour with herbs, baking soda, baking powder, pepper, salt, and herbs (use to your liking—I found an Italian herb blend very tasty!). Pour the two eggs and the zucchini, which has been soaked for 10 minutes, into a well in the dough. Mix with the water to form a dough and let it rest for about 35 minutes. Preheat the oven to 200°C (400°F). Prepare a silicone baking pan (I strongly advise against using paper baking cups—half of them stick to the pan!). Pour in the batter. Halve the cherry tomatoes and place one half on top of each cup, pressing down lightly. Variations: Use olives or ajvar instead of tomatoes, or cheese, if you like—or all of the above! Now place the muffins in the oven at 180°C for 30-35 minutes (it’s okay to check after 25 minutes, though!). Then turn off the oven, but don’t open it yet—wait for about another 10 minutes. They taste wonderful with salad and roasted vegetables, or just as a snack.
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