When we read about muffins we expect a sweet dessert, chocolate, wild berries, and a lot of cream frosting. Right?
Well, guess what? We can have also salty muffins, which by the way are amazing.
I love courgettes, zucchini and if I add some grated cheese, then I am truly satisfied. These Courgette And Cheese Muffins are a good healthy breakfast idea, or if you like a great snack when you are in a hurry. These muffins can be served both hot or cold, they are delicious. Since local markets are still loaded with zucchini and courgettes I invite you to read Meat & Vegetable Stuffed Zucchini, which will give you another lunch idea and where you can find out more about the benefits of zucchini consumption. So, let’s see the muffins…
Wash and peel the courgettes, remove the seeds and grate using a kitchen grater. Set aside to prepare the remaining ingredients. Mix flour with baking powder and grate the cheese. Separately, beat the eggs with a hand mixer, add the buttermilk and butter. Add the courgettes well drained, add the grated cheese, add a pinch of salt, pepper and chopped dill and mix everything well. Finally incorporate the flour with a spatula.
Preheat the oven to 360 degrees F(180 degrees C) and prepare the baking forms.I use a special muffin pan and baking muffins paper cups. If you don’t have baking muffins paper cups than you will have to grease the muffin pan wit butter and flour.
Place the dough with a spoon or a special ice cream scoop in every paper cup and bake the muffins for 25-30 minutes until golden brown. If you are not sure they are baked try the toothpick test. If your toothpick is dry then your muffins are ready. From this dough you will get about 18 muffins.
You can use this Courgette And Cheese Muffins composition and bake it in a loaf pan form, if you don't have a muffins pan, and in this case add another 5-10 minutes of baking time.