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Print Recipe
Zucchini Muffins Recipe
Hearty, quick-to-prepare zucchini muffins with corn and cheese! Perfect for breakfast or as a complement to lunch or dinner!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Grate the zucchini on a coarse grater, add salt and let stand for 10 minutes.
    Grate the zucchini on a coarse grater, add salt and let stand for 10 minutes.
  2. Then drain the resulting juice and squeeze out the grated pulp.
    Then drain the resulting juice and squeeze out the grated pulp.
  3. Add eggs, grated cheese, corn, black pepper, basil and oregano. Add finely chopped dill.
    Add eggs, grated cheese, corn, black pepper, basil and oregano. Add finely chopped dill.
  4. Pour in the oatmeal.
    Pour in the oatmeal.
  5. Mix thoroughly.
    Mix thoroughly.
  6. Spread out the vegetable mixture on the cupcake molds (I got 9 pcs., the molds were previously slightly greased with vegetable oil). Send to bake in a preheated 200 degree oven for 20-25 minutes. Focus on the features of your oven and the golden top of the cupcakes.Ready cupcakes are taken out of the oven, let them cool and serve to the table.
    Spread out the vegetable mixture on the cupcake molds (I got 9 pcs., the molds were previously slightly greased with vegetable oil). Send to bake in a preheated 200 degree oven for 20-25 minutes. Focus on the features of your oven and the golden top of the cupcakes.Ready cupcakes are taken out of the oven, let them cool and serve to the table.

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