Zucchini Muffins with Tomatoes and Cheese Filling
by Editorial Staff
Original pastries – tender, juicy zucchini muffins, with tomatoes and cheese filling. It is very easy to prepare them and will not take much time. Such beautiful vegetable muffins with delicious melted cheese filling are a great snack “for all occasions”!
Cook: 50 mins
Servings: 3
Ingredients
- Zucchini – 250-300 g (1 pc.)
- Tomato – 150-200 g (1 pc.)
- Hard cheese – 100 g
- Wheat flour – 140 g
- Eggs – 3 pcs.
- Baking dough – 1 teaspoon (no slide)
- Dried garlic – 1/3 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for lubricating the mold) – 1 tbsp
Directions
- Wash and dry the zucchini. Grate the zucchini on a medium grater and squeeze out the juice well.
- Combine eggs, salt, ground pepper and dried garlic in a deep bowl.
- Shake the eggs with a whisk or fork.
- Transfer the squeezed zucchini to a bowl.
- Wash the tomatoes, dry and cut into small cubes. Drain any excess liquid from chopped tomatoes. Transfer the tomatoes to a bowl.
- Add wheat flour and baking powder.
- To stir thoroughly. The dough should be quite thick and fall off the spoon or whisk in a lump. The flour and juiciness of vegetables may differ, so if the dough is thin, add some more flour.
- Cut the cheese into large cubes. I needed 9 cubes – exactly the number of muffins.
- Grease the muffin mold with vegetable oil. Pour the dough into each compartment, filling it to about half. Put a cheese cube in the center of each dough cell, slightly dipping it into the dough.
- Place a little more dough in each compartment so that it covers the cheese.
I have a 6 muffin plate, so I baked the muffins twice. - Bake muffins in an oven preheated to 180 degrees for about 30-35 minutes, until “dry skewer”.
- Delicate juicy squash muffins with tomatoes and cheese filling are ready.
Cool muffins slightly, remove from molds and serve.
Bon Appetit!
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