The zucchini gives these savory muffins a soft, juicy texture, and the bryndza adds a piquant touch! Even kids who are known to be fussy will ask for supplements!
It is necessary
- 3/4 cup wheat flour
- - 1 tbsp. Sahara;
- - 1, 5 tsp baking powder;
- - 1/4 tsp sea salt;
- - half a small zucchini;
- - half a cup of cottage cheese;
- - 70 g of brine cheese (feta or feta cheese);
- - 1 large egg;
- 1/4 cup butter
- - 30 ml of milk.
- * cup = 240 ml
Instructions
Step 1
Grate the zucchini on a medium grater, salt and put in a colander. Leave it on for a while to get rid of excess moisture.
Step 2
Melt the butter and let cool slightly.
Step 3
Mash feta or feta cheese with a fork into small pieces.
Step 4
Preheat the oven to 180 degrees and prepare the muffin tins by greasing them with butter. You can use special parchment paper molds - they will come out even more beautiful and neat.
Step 5
Sift flour with baking powder into a large bowl, add a tablespoon of sugar, stir.
Step 6
Beat the egg lightly in a separate bowl, then add butter and milk there, stir and pour the mixture of liquid ingredients to dry ingredients. Mix quickly.
Step 7
Add brine cheese and lightly squeezed zucchini to the dough. If the dough is too steep, do not worry and do not add milk: during the baking process, the zucchini will still give off its moisture and the muffins will turn out as they should.
Step 8
Stir the dough quickly and place in the molds, 3/4 full.
Step 9
Place in a preheated oven and bake for half an hour, checking the doneness with a wooden stick.
Step 10
Let the finished muffins cool for about 10-15 minutes, and only then remove from the molds.
