Zucchini Muffins in the Oven
by Editorial Staff
In zucchini season, you want to experiment with recipes as much as possible. That is why I offer you airy, mouth-watering and delicious zucchini muffins in the oven to sample with a minimum of hassle.
Cook: 45 mins
Servings: 6
Ingredients
- Zucchini – 1 Piece
- Egg – 2 Pieces
- Sour cream – 1 tablespoon. spoon (or mayonnaise)
- Flour – 1/2 Cup (approximately)
- Soda – 1/3 Teaspoon
- Salt – To taste
- Pepper – To taste
Directions
- Wash and dry the zucchini. Prepare the rest of the ingredients.
- Rub it with a grater and leave for 10 minutes. Then squeeze and drain excess liquid.
- Beat in the eggs.
- Add salt, pepper and some mayonnaise or sour cream. Mix thoroughly.
- Add flour and baking soda.
- Divide the finished dough into muffin tins. Send to an oven preheated to 180 degrees.
- Small cupcakes take about 20 minutes to bake, large ones take about 30 minutes. Check readiness with a toothpick. If it’s dry, the cupcakes are ready.
- Zucchini muffins are good both warm and cold.
Bon Appetit!
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