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Muffins with zucchini and cheese

Very tender muffins with zucchini and cheese - delicious and healthy! Such simple pastries can be prepared for breakfast, besides, it takes quite a bit of time. Often children do not really respect this vegetable. But in these muffins, the squash is unrecognizable, so you can feed the little ones without any problems. Muffins are surprisingly tender. They can also be served as snack bars. In my opinion, muffins with zucchini the next day are even tastier.
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Muffins with zucchini and cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 7 g
Fats 31 % 11 g
Carbohydrates 49 % 17 g
190 kcal
GI: 18 / 12 / 71

Step-by-step cooking

Cooking time: 50 min

  1. Step 1:

    Step 1.

    Ingredients.

  2. Step 2:

    Step 2.

    Grate zucchini and cheese on a coarse grater. Squeeze the juice from the squash.

  3. Step 3:

    Step 3.

    Combine zucchini and cheese, salt, drive in eggs.

  4. Step 4:

    Step 4.

    Add finely chopped herbs (I used parsley and dill), pour in butter and milk, mix.

  6. Step 5:

    Step 5.

    Then pour semolina and flour with baking powder. The dough should have the consistency of thick sour cream. If it is too thick, then add a little milk, if it is too thin - flour.

  7. Step 6:

    Step 6.

    Portion molds are lubricated with oil and filled to 2/3 of the height. Bake muffins at 180 degrees. 25-30 minutes until golden brown. We check the readiness with a splinter.

  8. Step 7:

    Step 7.

    Let the baking cool down a little and take it out. Bon appetit!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Zucchini - 23   kcal/100g
  • Semolina - 340   kcal/100g
  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Uglichsky cheese - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50% fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Lo spalmino cheese - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   kcal/100g
  • Parsley greens - 45   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Wheat flour - 325   kcal/100g
  • Baking powder - 79   kcal/100g

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