Versatile zucchini muffins: A delicious twist on a healthy snack

Muffins are very simple to bake. They are often associated with children because they are served at birthdays as kids love them. Secondly, they are incredibly easy to make. Both younger and older gourmet lovers will certainly enjoy the savoury muffins I recently had the chance to taste. They are delicious both hot and cold.

In the summer and autumn, we use zucchini in countless dishes. You can now buy this vegetable at any market stand. There are numerous ways to use it: pancakes, salads, casseroles, preserves, pâtés, soups, and cakes are just the beginning of the list. Stuffing muffins with zucchini is another idea. Perhaps this way, you can get children to enjoy it? In summer, it's definitely worth reaching for zucchini as often as possible because it contains plenty of vitamins and minerals like potassium and magnesium. Additionally, it has a lot of fibre, which aids in digestion. In this muffin recipe, zucchini is paired with fish. Salmon or tuna both work well, and both combinations are very tasty.

Making muffins is not difficult. However, a little preparation is needed for baking. Muffin enthusiasts probably have a special muffin tin. If you make them occasionally, buy special muffin liners. This will make the muffins easier to remove after baking and keep their shape nicely. Fill the batter to about three-quarters of the height. This gives the muffins space to rise. The best way to measure portions is to use an ice cream scoop, ensuring each muffin is the same size. The baking time is usually between 20 to 25 minutes, but it's always worth checking them earlier with a toothpick. If it comes out dry after inserting and removing, the muffins are ready.

Ingredients:

• 150 grams of flour,
• 80 millilitres of milk,
• 4 eggs,
• 1 small zucchini,
• 1 small can of salmon or tuna in its own juice,
• half an onion,
• 3 tablespoons of chives or dill,
• 1 teaspoon of baking powder,
• 1 tablespoon of olive oil,
• 50 grams of hard yellow cheese,
• 1 tablespoon of cream cheese,
• salt and pepper to taste.

Preparation:

1. Peel the zucchini and grate it on a fine grater. Salt it and place it in a strainer for 15 minutes, then squeeze out the excess juice.
2. Finely chop the onion and the greens.
3. Combine the eggs with the grated cheese, milk, and olive oil. Add the zucchini, onion, and greens. Season to taste with salt and pepper, and mix.
4. Drain the chosen fish in a strainer.
5. Place a small amount of the mixture in the muffin liners, just covering the bottom. Then add a teaspoon of fish and cover with batter up to three-quarters of the liners' height.
6. Place the muffins in an oven preheated to 200°C and bake for 20 minutes.