food travel & lifestyle
for
MAD MED
About the Recipe
These zucchini muffins are a healthier choice than sweet, refined sugars and flour. Easy to make the entire family will love them.
Ingredients
1 Zucchini
2 Eggs
60 ml Unsweetened Whipping Cream
1/2 Cup + 2 Tbsp Wheat Flour
2 Tbsp Extra Virgin Olive Oil/Avocado Oil
2 Tsp Baking Powder
2 Tbsp Parmigiano Reggiano
1 Tbsp Pecorino Romano
1 Tsp Sea Salt
5 Basil Leaves
Preparation
Preheat the oven to 350 F (180 C)
Clean, wash and dry the zucchini using a clean unscented cloth.
Shred it and drain the excess liquids.
Sieve the flour twice in a large bowl.
Add the sea salt and the baking powder.
Crack and beat the eggs into a different bowl.
Add the extra virgin olive oil, whipping cream, sea salt, basil, Parmigiano Reggiano, Pecorino, and zucchini and mix till combined.
Pour the dry ingredients into the wet one and combine.
Grease the muffin tray with some butter and fill till 3/4 the height.
Bake for 15-20 minutes.
Once cooked, let them cool on a cooling rack for ten minutes before serving.
Enjoy!