Salted plumcake with zucchini and carrots
starters from Italy
Gluten-free gluten-free muffins with zucchini and peppers
Gluten-free gluten-free muffins with zucchini and peppers
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A nice and tasty idea for your buffet, aperitifs or a different dish. You can also prepare in advance, simple and very good!
preparation
step 1
In a frying pan with a spoon of oil, cook for 5 minutes the pepper and courgettes cut into small squash and seasoned with salt, pepper and some fresh mint leaves.
step 2
Meanwhile, in a bowl, whisk the eggs with an oil, then add the milk, a pinch of salt and a few fresh basil leaves cut into small pieces.
step 3
Begin to combine flour and yeast. Mix well with a spoon.
step 4
When the vegetables are cooked and slightly clotted, add the mixture and mix well. If it is too hard to add a few spoonfuls of milk.
step 5
Fill muffin pies and bake at 180 degrees for 25 minutes. They are very good both hot and cold