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Gluten-free gluten-free muffins with zucchini and peppers

ingredients

servings

6

Glutenfree flour for bread and oven products

100 grams

Quinoa flour

50 grams

Corn seed oil

50 grams

Eggs

2 unit

Soy drink

100 grams

Red peppers

1 unit

Courgette

1 unit

Fresh mint

2 leafs

Basil

2 leafs

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

1 spoon

Instant yeast for savoury dough

8 grams

starters from Italy

Gluten-free gluten-free muffins with zucchini and peppers

Gluten-free gluten-free muffins with zucchini and peppers

vegetarian with eggs source of C vitamins with good fats

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gluten-free gluten-free muffins with zucchini and peppers

A nice and tasty idea for your buffet, aperitifs or a different dish. You can also prepare in advance, simple and very good!

Gluten-free gluten-free muffins with zucchini and peppers step 1

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.

Gluten-free gluten-free muffins with zucchini and peppers step 2

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.

Gluten-free gluten-free muffins with zucchini and peppers step 3

step 3

Begin to combine flour and yeast. Mix well with a spoon.

Gluten-free gluten-free muffins with zucchini and peppers step 4

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.

Gluten-free gluten-free muffins with zucchini and peppers step 5

step 5

Fill muffin pies and bake at 180 degrees for 25 minutes. They are very good both hot and cold

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