- 4 medium-sized zucchinis
- 5 eggs
- 400 g white (brined) cheese
- 100 ml oil
- 150 g sour cream
- 10 tablespoons semolina
- 5 tablespoons flour
- 10 g (2 1/2 teaspoons)
baking powder - to taste salt and pepper
- Peel and grate the zucchinis. Sprinkle with 1/2 teaspoon of salt, put them into a colander, and set aside for 20-30 minutes to drain. Then squeeze them with your hands to drain as much liquid as possible.
Grate or crush the cheese. The original recipe calls for hard white brined cheese, that can be substituted with feta cheese, for example, but you can also use any other unmeltable cheese. Bear in mind that cheese will determine the strongness of the muffins. - Meanwhile, beat eggs using a hand mixer, until their volume doubles. Add sour cream and mix for a couple more seconds until homogenized. Then, add oil, cheese, some more salt, if necessary, and some pepper to taste, and combine using a spoon.
3. Combine semolina, flour and baking powder. Stir them into the eggs mixture. At the end, add drained zucchinis and combine.
4. Lightly grease and flour the muffin molds. If using silicone ones, there is no need for this. Divide the batter between molds. Fill each mold up to 2/3. Bake into a preheated oven at 180°C for approx. 20 minutes, or until a toothpick inserted in the center comes out clean. |
|
Enjoy and bon appétit!