Savory zucchini muffins: A versatile delight for every meal

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

In the summer and fall, zucchini is used 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. Maybe this way, you can get children to enjoy it? It's worth reaching for zucchini in summer 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 3/4 of the height to give 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:

                      
• 1 1/4 cups flour
• 1/3 cup milk
• 4 eggs
• 1 small zucchini
• 1 small can of salmon or tuna in its own juice
• Half an onion
• 3 tablespoons chives or dill
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1.8 oz hard yellow cheese
• 1 tablespoon 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 herbs.
3. Combine the eggs with the grated cheese, milk, and olive oil. Add the zucchini, onion, and herbs. Season to taste with salt and pepper, and mix.
4. Drain the 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 3/4 of the liner's height.
6. Place the muffins in an oven preheated to 400°F and bake for 20 minutes.