Buy all ingredients right below the recipe
Ingredients
- 130 g Zucchini
- 150 g Cottage cheese
- 1 Egg
- 70 g Extra virgin olive oil
- 200 ml Milk (1.5% fat)
- 300 g Wheat flour Type 405
- 2 tsp Baking powder
- 1 pinch Salt PL
- 100 g Cooked ham slices
- 200 g Feta Original
- 25 g Grated Parmesan
- 15 g Organic pumpkin seeds
Preparation
- 1All ingredients from the refrigerator should be at room temperature. Preheat the oven to 180 °C (top/bottom heat).
- 2Finely grate the zucchini, lightly salt it, and let it sit briefly to draw out water. Then squeeze it out well.
- 3Cut the cooked ham into small cubes and crumble the feta.
- 4In one bowl, mix flour, salt, and baking powder. In a second bowl, whisk the wet ingredients – cottage cheese, egg, olive oil, and milk – until smooth.
- 5Add the liquid ingredients to the flour mixture and stir everything thoroughly to form a smooth batter.
- 6Fold the squeezed zucchini, ham, and feta into the batter.
- 7Line a muffin tin with paper liners and distribute the batter evenly. Sprinkle each muffin with some grated Parmesan and pumpkin seeds.
- 8Bake in the preheated oven for about 40 minutes until golden brown. After baking, let them cool completely (ideally about 2 hours) so they can be easily removed from the molds.
Tip
For a vegetarian version, you can simply omit the ham or replace it with sun-dried tomatoes.
Knuspr-Küche
Ein toller Tipp: Wenn Sie die Muffins für ein Picknick vorbereiten, lassen Sie sie vollständig auskühlen, bevor Sie sie verpacken. So bleiben sie schön saftig und behalten ihre Form. Sie schmecken auch am nächsten Tag noch hervorragend!