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Dried tomato muffins and zucchini

ingredients

servings

6

Iodized salt

to taste

Dry brewer's yeast

10 oz

Eggs

2 unit

Courgette

37 oz

Dried tomatoes, in oil

37 oz

Grana Padano

25 oz

Sunflower oil

30 oz

Full fat milk

70 oz

Type 00 wheat flour

120 oz

starters from Italy

Dried tomato muffins and zucchini

Dried tomato muffins and zucchini

vegetarian with gluten with eggs with lactose

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Dried tomato muffins and zucchini

Easy and fast recipe for exquisite muffins

Dried tomato muffins and zucchini step 1

step 1

In a bowl slamming the eggs with milk and seed oil, add the flour and yeast soaking so they do not make lumps.

Dried tomato muffins and zucchini step 2

step 2

Salty, add the grated cheese, the pieces of tomatoes, the pieces of courgettes and the basil cut into julienne.

Dried tomato muffins and zucchini step 3

step 3

Inflate the stencils and fill them up to 3 quarters

Dried tomato muffins and zucchini step 4

step 4

Bake at 170 ° at low ventilation for 35-40 minutes (or 170 ° not ventilated for 30 minutes and ventilated for 5).

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