🍽️ Zucchini Muffins

Name: Zucchini Muffins
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g zucchini (finely grated); 75 g butter; 250 g flour; 2 tsp baking powder; 1.5 tsp salt; 2 tbsp coarsely chopped black olives; 125 g cornmeal; 3 eggs; 200 ml milk; 2 tsp pesto (from the jar)

200 kcal · 30 min · 4 servings

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Ingredients

100 g zucchini (finely grated)
75 g butter
250 g flour
2 tsp baking powder
1.5 tsp salt
2 tbsp coarsely chopped black olives
125 g cornmeal
3 eggs
200 ml milk
2 tsp pesto (from the jar)

Instructions

1. Melt the butter and preheat the oven to 180° (convection 160°). Grease a baking sheet. Combine flour, baking powder, salt, and cornmeal in a bowl. Whisk eggs, milk, and pesto well, then fold in the melted butter, the flour mixture, the olives, and the zucchini.
2. Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the cups. Bake the muffins in the preheated oven (center rack) for 35 minutes. Let cool completely before serving.

Nutrition per serving

kcal: 200
Protein: 6 g · Fett/Fat: 9 g · Carbs: 24 g