Yes, you read that correctly, savory muffins, have you ever tried them? They are really easy and quick to make, and today we are going to make them with zucchini.
They are ideal for buffets and aperitifs, but also great to serve as appetizers for occasions such as Christmas and Easter lunches.
I used lactose-free Greek yogurt so I can also enjoy them without worries.
They are perfect to serve warm but are equally delicious at room temperature.
You can cut the zucchini how you like, I diced them, but if you prefer not to feel them in the batter, you can opt to julienne them with a mandoline.
The only recommendation I have is that if you use baking powder instead of the one for savory cakes, choose a non-vanilla type.
I wish you a pleasant day and leave you with the recipe for Thermomix savory zucchini muffins.
See you at the next recipe!
Nea!
Thermomix savory zucchini muffins
Ingredients
- 2 medium zucchini
- 15 gr extra virgin olive oil
- 150 gr greek yogurt *
- 2 eggs
- 100 ml sunflowers oil
- 150 gr plain flour (or 00 flour)
- 16 gr baking powder
- salt to taste
- aromatic herbs (like thyme) to taste
Instructions
Put the oil and zucchini cut into small pieces in the bowl, cook: 10 min. 100° Reverse speed 1 and set aside to cool.
Without washing the bowl, add the eggs, yogurt, salt and seed oil, emulsify: 30 sec. speed 4.
Add the flour and baking powder, stir in: 1 min. speed. 4.
Add the reserved cooked zucchini, mix: 20 seconds Reverse speed. 2.
Line a muffin tin with paper cups and pour the mixture into each mold (12 should come out just right).
Bake in a preheated oven at 180°C for about 20 minutes (always do the toothpick test).
They are excellent served both lukewarm and cold… Buon appetito!
Recipe Notes
*For those who are intolerant to dairy products, lactose-free Greek yogurt can be used.
