Flourless Zucchini Muffins
Description
They go perfectly with tea or coffee. You can take these golden muffins to work or on a trip. Choose a cheese that melts well so it blankets the top of the bake like a little cap. You can also add it to the zucchini batter with all the other ingredients before baking. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients listed. Choose young zucchini with no tough skin or seeds.
- 2
Step 2
Wash the zucchini in water, cut off the stem ends, and grate on a coarse grater into a deep bowl. Season with salt, mix, and let stand for 10 minutes. Then squeeze out all the liquid that has released.
- 3
Step 3
Crack in the chicken eggs and whisk everything with a fork for about 1–2 minutes. Rinse the parsley, chop it, and discard the stems. Add the chopped parsley to the zucchini mixture and stir to combine.
- 4
Step 4
Preheat the oven to 180°C. Carefully spoon the zucchini mixture into silicone molds, filling them two-thirds full. Place the molds in the oven for 15 minutes.
- 5
Step 5
Meanwhile, grate hard cheese using a fine grater. Spoon a little of the grated mixture into each mold cup and bake for another 2–4 minutes until lightly golden brown.
- 6
Step 6
Remove from the oven, then from the molds, and place on a plate. Serve the muffins with sour cream.