Savory Zucchini Muffins

Name: Savory Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 20 muffins
Cuisine: International
Ingredients: 280 g 00 flour; 30 g rice flour; 500 g zucchini, any type you have at home; 1 packet instant yeast for savory cakes (about 12 g); 35 ml extra virgin olive oil; 2 tablespoons nutritional yeast flakes; 300 ml unsweetened soy milk; 1 small yellow onion; 20 cherry tomatoes; 1 pinch of salt

Fluffy baked rolls topped with a roasted red tomato for Savory Muffins

How do you make savory zucchini muffins?

Sauté the onion and blend it with raw zucchini, mint, and soy milk. Mix this purée with oil and pour it over the sifted flours and yeast until combined. Fill muffin molds, decorate with a cherry tomato, and bake at 180°C for 30 minutes until golden.

Times

Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Rest time: PT0M

Nutrition

Calories: 70 kcal
Protein: 2.3 g
Fat: 1.5 g
Carbohydrates: 12 g

Cuisine: International
Diet: Vegan

An exquisite recipe, ideal for a picnic or to take to friends' house when invited for dinner.

Servings: Makes 20 muffins

Ingredients

280 g 00 flour
30 g rice flour
500 g zucchini, any type you have at home
1 packet instant yeast for savory cakes (about 12 g)
35 ml extra virgin olive oil
2 tablespoons nutritional yeast flakes
300 ml unsweetened soy milk
1 small yellow onion
20 cherry tomatoes
1 pinch of salt

Instructions

Start by finely chopping the onion.
Place a couple of tablespoons of extra virgin olive oil in a nonstick skillet and sauté the onion gently over low heat until translucent. Let cool.
Sift the flours into a bowl.
Add the yeast and mix well. Set aside.
Meanwhile, cut the zucchini into small pieces.
Place them in a mixer, or use an immersion blender, and blend them with the onions, adding a little milk to help.
Add the mint leaves and blend again.
Pour in the 35 ml of extra virgin olive oil and the rest of the milk. Mix well.
Place the liquid ingredients in a large bowl and start gradually incorporating the dry ingredients.
Mix very well until you have a smooth mixture.
Preheat the oven to 180°C (350°F). Place paper cups in a muffin tray and fill them one by one until all the mixture is used. Place one cherry tomato on top of each one.
Bake for 30 minutes.
You can enjoy them either warm or cold, served with a delicious salad.

Enjoy your meal!

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