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.
Cooking description:
These muffins will not only be an excellent snack, but can easily replace breakfast. Before serving, I recommend adding mayonnaise or sour cream sauce, and you can also add chopped garlic or herbs to taste.
Purpose: For an afternoon snack / Inexpensive
Main ingredient: Vegetables / Zucchini
Dish: Baking / Cupcakes
Ingredients:
- Zucchini - 1 Piece
- Egg - 2 Pieces
- Sour cream - 1 tbsp. spoon (or mayonnaise)
- Flour - 1/2 Cup (approximately)
- Soda - 1/3 Teaspoon
- Salt - To taste
- Pepper - To taste
Servings: 6
How to make Oven Zucchini Cupcakes
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.
