ORIGINAL RECIPE - bring out the scale
- 300g all-purpose flour (sub 200 g almond flour for gf )
- 4 tsp (15g) baking powder
- ½ tsp salt
- 180g grated cheese - used cheddar, mozzarella, manchego
- 250g grated zucchini, skin on and no need to squeeze the liquid - used a thicker grater and work great.
- 40g finely chopped onion
- 220g milk -used 1/2 & 1/2 but alt milk should work as well
- 2 large eggs (100g not including the shell)
- Flaky salt and pepper for the tops of the muffins
- Thyme - few sprigs
- 2-3 tsp chia and flax seeds
- handful pumpkin seeds - or any other seed sunflower, hemp etc
- handful sliced almonds and or other nuts pecan/walnut etc
I added to the batter fresh thyme, chia & flax seeds.
I topped the muffins with a mix of sliced almonds, pumpkin seeds, brown sugar and flaky salt
Baked at 350ºF for 25 minutes
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Sift dry ingredients together.
Toss the cheese, thyme onion, and zucchini into the flower.
Mix the liquid of choice and eggs together then pour into the dry mix to combine - DO NOT OVER MIX
This will be a thick batter.
Place the batter into a lined muffin tray then a dd the toppings on the muffins and bake at 350ºF
I tested 15 minutes, 20 minutes and 25 minutes
15 and 20 were still to soft on top and 25 minute was firm to the touch and perfect inside.
https://cloudykitchen.com/blog/cheesy-zucchini-muffins/
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