Coucou, darlings! Many of you asked about the zucchini & romano cheese muffins I made and shared in my story yesterday. This post is a bit of a departure from my “normal” content. But if you like this sort of thing, please let me know in the comments below. 🥰
These are great appetizers to serve instead of bread at the table or even at breakfast alongside a scramble. While this recipe is vegetarian, you could certainly add some chopped-up bacon, ham, or prosciutto.
Let’s start baking!
Makes 12 medium cakes.
Step 1 – Preheat the oven to 400 degrees F or 200 degrees C. I use a silicone muffin tray, but if you use any other, you’ll want to butter or coat the tray with cooking spray.
Step 2 – PLEASE take time to level and sift your dry ingredients properly. It makes a difference! Sift the following into a large bowl:
2 1/2 cups (312.5 grams) of all-purpose flour (T55 is what I used)
1/2 cup (62.5 grams) grated Pecorino Romano (but sometimes I use parmesan or, for my French friends, a mix of Emmental, mozzarella, and Edam cheese.
1 T sugar
2 t baking powder
1 t baking soda
1-2 t coarse ground black pepper (I prefer 2 t)
1/4 – 1/2 t of garlic salt (I like the additional flavor but tend to be light on spices with my French friends)
1 t of fresh sage
Step 3: In a separate bowl, add these wet ingredients:
1 cup (125 grams) of 4% fat cream (you can also use whole milk)
1 cup (125 grams) of tightly packed shredded zucchini (I let mine sit and drain in a salad spinner overnight)
1/4 cup (2 ounces) olive oil
Two large eggs
Step 4. Whisk all the wet ingredients together and then pour into the dry ingredients.
Step 5. FOLD, do not stir until barely incorporated and the ingredients are wet.
Step 6. I like to use an ice cream scoop to divide the batter into the muffin tin evenly. Add a little cheese to the top & bake for 20-25 minutes. Use a toothpick inserted in the middle to check if the muffins are done.
#recipe #recette #recipeoftheday