Zucchini and Potato Muffins
What do you need for cooking?
Ingredients
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Zucchini
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Potato
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Semolina
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Milk
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Cheese
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Spinach
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Salt
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Vegetable oil
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Egg
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Flour
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Baking powder
Sauce:
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Pickles
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Olive
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Garlic
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Sour cream
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Mayonnaise
Kitchen utensils
- Knife
- Board
- Bowls
- Mixer
- shoulder blade
- Grater
- Brush
- Muffin pan
Everyone loves muffins, but you can make them not only with sweet dough but also with a vegetable mixture, flour, and egg. Make delicious mini-casseroles with zucchini, potatoes, and semolina, topped with a savory white sauce.
Step-by-step recipe
Step 1:
Grate the zucchini on a coarse grater, place in a deep bowl, add salt and leave for 10 minutes.
Step 2:
Grate the potatoes on a fine grater and place in a clean bowl.
Step 3:
Squeeze the juice from the vegetables and combine them.
Step 4:
Add semolina, stir and leave for 10 minutes to allow the semolina to swell.
Step 5:
Grate 50 g of cheese on a fine grater and add to the vegetables.
Step 6:
Chop the spinach and add to the bowl.
Step 7:
Add salt, vegetable oil and mix thoroughly.
Step 8:
Break two eggs into a clean bowl and beat with a hand mixer.
Step 9:
Pour the egg mixture over the vegetables and stir.
Step 10:
Add flour and baking powder, mix.
Step 11:
Pour a little vegetable oil into the muffin tin cavities and grease them completely with a pastry brush. Spread the vegetable mixture into the cavities and bake for 20 minutes at 180 degrees Celsius.
Step 12:
Finely grate the pickles, olives, and three cloves of garlic and place everything in a clean bowl. Add the sour cream, mayonnaise, and finely chopped dill and mix well.
Step 13:
Remove the muffins from the pan onto a serving platter and serve with the sauce.
Cooking tips
When baking zucchini, sprinkle it with salt to release excess juice. If the zucchini is too watery, the baked goods will simply fall apart.
It's best to use a silicone baking pan with indentations. Paper muffin liners aren't suitable, as the vegetable mixture is too wet.
