If you are thinking about hosting a great veggie brunch or want to make something tasty for a pic-nic date, then here is the recipe you need: Zucchini Muffin with sun blushed tomatoes on top
To make 6 of these babies you'll need:
Wet ingredients:
3 eggs
100ml of Milk
50ml of Sunflower Oil
50g of Herb's Flavored Cream Cheese ( Ricotta is also good)
Dried Ingredients:
200 g of Flour
a teaspoon of Baking powder
Salt
For the filling:
2 Zucchini diced and sauteed in a non-stick pan with a little bit of oil and seasoned with salt,pepper and fresh thyme
sun blushed tomatoes ( cheery tomatoes are also good)
Preparation:
Mix all the wet ingredients in a bowl and then start to slowly add the dry ingredients using a sieve. Add the zucchini and pour the batter into the muffin shapes. Before putting them into the oven at 180°, don't forget to put the tomatoes on top. They should be ready in about 25 minutes depending on how big they are and how good your oven is. Better to start checking them after the first 20 min!
To make 6 of these babies you'll need:
Wet ingredients:
3 eggs
100ml of Milk
50ml of Sunflower Oil
50g of Herb's Flavored Cream Cheese ( Ricotta is also good)
Dried Ingredients:
200 g of Flour
a teaspoon of Baking powder
Salt
For the filling:
2 Zucchini diced and sauteed in a non-stick pan with a little bit of oil and seasoned with salt,pepper and fresh thyme
sun blushed tomatoes ( cheery tomatoes are also good)
Preparation:
Mix all the wet ingredients in a bowl and then start to slowly add the dry ingredients using a sieve. Add the zucchini and pour the batter into the muffin shapes. Before putting them into the oven at 180°, don't forget to put the tomatoes on top. They should be ready in about 25 minutes depending on how big they are and how good your oven is. Better to start checking them after the first 20 min!
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