Zucchini muffins

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Summer is my season! It is never cold, the days are long, people are happier and there is a big variety of fruit and vegetables!

I used to dislike zucchini when I was a kid and I have a very bad memory of an unpleasant zucchini soup which my mom forced me to eat.
I rediscovered this nice vegetable later when I started enjoying the typical Bulgarian dish “Fried zucchini with vinegar and garlic dressing” later I found an interesting recipe for baked zucchini with eggs and yogurt (but I don’t remember the rest of the ingredients, if there were such). And finally my real zucchini love started when I tried them for first time grilled – fantastic! Of course, it is very important how exactly you grill the zucchini, but this is a different discussion.
Recently I tried the famous salad of marinated raw zucchini slices, which made my affection even stronger. I modified the original recipe, which I found in multiple cooking sites, and it was still delicious. (I promise to publish it as well soon, I just didn’t take any pictures yet– being so delicious it disappeared in seconds…).
Now I know – zucchini are good (almost) in everything. I even found recipes for sweets with zucchini, but I still don’t dare this type of experiments.
The muffins which I will describe today are again from the series “Whatever was in the fridge and the drawers”. I think the result was quite good, but I will increase slightly the walnuts and the olive oil in the recipe below.

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Ingredients:
1 medium zucchini
60g ham, chopped
50g chopped walnuts
3 eggs
3 spoons of olive oil
200g plain yogurt
½ teaspoon baking soda
½ onion, chopped
1 cup flour
20g sliced almonds
Black pepper
Salt
Dried porcini

 

 

Grate the zucchini in a large bowl. Add the spices, the walnuts, the onion and the ham.
In a separate bowl beat the eggs. Add the yogurt, mixed with the baking soda and the olive oil. Add also the zucchini mix and then the flour. Stir until the mixture becomes homogeneous.
Preheat the oven to 180C.
Line a muffin tin with paper cups. Fill ¾ of the cups with the dough. Sprinkle with the sliced almonds and some dried porcini. Bake until golden brown (about 30 minutes).
Cool the muffins on a rack for 20 minutes before serving.

 

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