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Muffins with cherry tomatoes and zucchini

ingredients

servings

6

Type 00 wheat flour

100 oz

Instant yeast for savoury dough

1 teaspoon

Grated Parmesan cheese

40 oz

Semiskimmed milk

100 fl oz

Sunflower oil

50 fl oz

Eggs

1 unit

Courgette

1 unit

Cherry tomatoes

6 unit

Extra virgin olive oil

1 teaspoon

Iodized salt

to taste

Bakery products from Italy

Muffins with cherry tomatoes and zucchini

Muffins with cherry tomatoes and zucchini

vegetarian with gluten with eggs with lactose with good fats

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Muffins with cherry tomatoes and zucchini

Vegetarian salty muffins ideal for aperitifs, breakfasts, brunches and snacks # babies

Muffins with cherry tomatoes and zucchini step 1

step 1

Cut the diced zucchini and fry in the pan with the egg oil and a pinch of salt for a few minutes until it has softened

Muffins with cherry tomatoes and zucchini step 2

step 2

In the meantime, flake the flour with the yeast and add the grated Parmesan cheese

Muffins with cherry tomatoes and zucchini step 3

step 3

In another bowl, mix milk, egg and sunflower oil together

Muffins with cherry tomatoes and zucchini step 4

step 4

At this point, combine the liquid ingredients with the solid ones and amalgamate for good

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Muffins with cherry tomatoes and zucchini step 5

step 5

Then add the zucchini and mix again

Muffins with cherry tomatoes and zucchini step 6

step 6

Place the mixture in the baking pan or in a special pan (grated and floured) by filling the molds for 2/3 and add the cherry tomato to the center of each mold by pushing it slightly into the dough

Muffins with cherry tomatoes and zucchini step 7

step 7

Cook for about 20-25 minutes in a 180 ° preheated oven

Muffins with cherry tomatoes and zucchini step 8

step 8

Once cooked, cool muffins on a grill

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