Muffins salés faciles aux courgettes

Ingrédients

• 2 1/3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-2 dashes black pepper
• 2/3 cup parmigiano freshly grated
• 2/3 cup shredded fontina or firm mozzarella
• 1 tablespoon finely chopped parsley
• 3/4 cup sour milk*
• 6 tablespoons vegetable or light olive oil
• 1 large eggs (lightly beaten)
• 2 cups grated zucchini
• 2-3 tablespoons freshly grated parmigiano
• 1 tablespoon finely chopped parsley

Préparation

1. 1

   Pre-heat oven to 350F/180C. Grease and flour or spray a 12 medium muffin tin.

2. 2

   --- FOR THE TOPPING ---

3. 3

   In a small bowl combine the parmigiano and parsley. Set aside.

4. 4

   --- FOR THE MUFFINS ---

5. 5

   In a large bowl whisk together the flour, baking powder, salt and pepper, add the parmigiano, fontina and parsley and combine. Make a well in the middle, add the sour milk, oil, eggs and zucchini, stir just to combine (about 14-15 stirs) it will be lumpy. Don't over mix.

6. 6

   Spoon the batter into the prepared muffin tin, sprinkle with the parmigiano and parsley mixture (the topping). Bake for approximately 25-30 minutes or until a toothpick comes out clean. Leave 5-10 minutes in the pan then move to a wire rack to cool to room temperature or serve warm. Enjoy!