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Savory zucchini muffins to all

ingredients

servings

6

Type 00 wheat flour

260 grams

Eggs

1 unit

Courgette

1 unit

Grated Parmesan cheese

50 grams

Skimmed milk

200 grams

Sunflower oil

4 spoons

Chives

15 grams

Yeast for bakery products

1 unit

Courgette flowers

12 unit

Mozzarella cheese

1 unit

Iodized salt

to taste

second courses from Italy

Savory zucchini muffins to all

Savory zucchini muffins to all

vegetarian with gluten with eggs with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Savory zucchini muffins to all

My Papà sabato brought me some wonderful zucchini flowers. Not to get them filled, as usual, I decided to make savory muffins ... They came really good and then you are also very fast! You can eat hot and cold, so they are perfect to be lies in a picnic, the beach or in the pool ...

Savory zucchini muffins to all step 1

step 1

Put in a bowl the flour, baking powder and grated Parmesan. Besides, beat the egg with the milk and the oil, salt and add to the flour.

Savory zucchini muffins to all step 2

step 2

Mix well and finish by adding the chopped herbs and hand-grated zucchini.

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Savory zucchini muffins to all step 3

step 3

Take 12 zucchini flowers, cut the hard piece below and toglite the pistil. Open the flower, put in the middle a piece of mozzarella and then close it a little packet.

Savory zucchini muffins to all step 4

step 4

Now put the dough directly into pan for muffins buttered or in the cups, and then over the little packet of flower zucchini and mozzarella.

Savory zucchini muffins to all step 5

step 5

Then bake in oven static preheated to 170 ° C for ca. 25min, I recommend you do the toothpick test.

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