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Muffin savory carrots and courgettes
ingredients
servings
12
buckwheat flour
130 grams
Extra virgin olive oil
50 grams
Eggs
2 unit
Carrots
1 unit
Courgette
1 unit
Yeast for bakery products
1 teaspoon
Sodium bicarbonate
1 pinch
Natural sea salt
to taste
Cherry tomatoes
12 unit
Bakery products from Italy
Muffin savory carrots and courgettes
Muffin savory carrots and courgettes
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The savory muffins with carrots and zucchini are gluten-free, dairy-free, vegetarian and made from ingredients now easily found in any supermarket. They are prepared in a very short and there is no need for special equipment. These muffins lend themselves to various interpretations: with spices and fresh herbs diced ham or prosciutto strips of cheese or some spoonful of pesto for a more savory version, or chopped nuts for a crunchy note.
preparation
step 1
Start by turning on the oven and bringing it to 180 °.
step 2
Meanwhile Take Charge of the preparation of muffins. Check the carrot, pelatela and grattugiatela with a grater with large holes or decrease it into julienne strips.
step 3
Wash the zucchini, cut the ends and grate too.
step 4
Put the vegetables in a bowl and add the flour, baking soda, baking powder, salt and any spices or herbs and stir everything.
step 5
In a small bowl lightly beat the eggs and add them to the dry ingredients, add the oil and mix well until the mixture is smooth and homogeneous.
step 6
Fill the molds of muffins for 3/4, complete with a tomato in the center and bake in preheated oven for 15-20 minutes, until they are golden brown.
step 7
possibly check the internal cooking by inserting a toothpick into a muffin if out dry the muffins are ready.
