Zucchini muffins

Salty muffins with vegetables ... I had this in mind to try for a long time. And, I was also hopping to try them with my daughter, as I know how much she generally likes muffins.

Zucchini and green herbs like parsley, chive,  spring onions... mmm sounds very healthy. So, I get myself to work out the recipe and reached my "Does she likes them or not?" question. On the process of creating and baking them I've got the eyes of my daughter on them. She was also watching them in the oven to see how they raise. I took them out, let them cool and I called my daughter for the moment of truth. She took a bite, and neah ... is not sweet... she didn't like them. Well, you cannot trick children, can you? Doesn't matter, more muffins for me and my husband for breakfast! By the way, have I mentioned that they are delicious? If not, then I confirm now ..

  • 1 zucchini (~350g) (finely diced)
  • 2 tablespoons parsley (chopped)
  • 2 tablespoons of chive (chopped)
  • 3 spring onions (chopped)
  • 200g ham (diced)
  • 250g all purpose flour
  • 40g oatmeal
  • 1 tablespoon baking powder
  • salt (do not add if the ham is already salty)
  • 50ml olive oil
  • 50g + 50g emmental cheese (grated)
  • 300ml milk
  • 2 eggs

Directions :
  1. Stir gently zucchini, parsley, onion, ham, emmental cheese (50g), flour, oatmeal, baking powder and salt.
  2. In a bowl, beat the eggs and add oil and milk while continuing to mix.
  3. Add the egg composition over the zucchini mixture and stir until well combined.
  4. Take an ice cream scoop and pour in silicone cupcake molds, by filling them 2/3.
  5. Sprinkle the remaining 50g of emmental cheese on top of each muffin to obtain a nice crust after baking.
  6. Bake in the preheated oven at 200ÂșC for 45 minutes. Switch the position of the trays after 20 minutes. I have counted 23 muffins obtained from the above quantities.

Recipe inspired from "Hai, mamico, fa-mi mancare!", page 119.


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