Zucchini Muffins with Cottage Cheese Filling
Baking and Desserts | World cuisine
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
12
Description
Zucchini Muffins with Cottage Cheese Filling
Ingredients
- Zucchini - 3 pieces
- Chicken Egg - 2 pieces
- Wheat Flour - 1 cup
- Carrot - 1 piece
- Onion - 1 piece
- Baking Powder - 1 teaspoon
- Salt - 2 teaspoons
- Ground Black Pepper - to taste
- Bell pepper - 1 piece
- Cottage cheese - 3.5 oz
- Dill - 5 sprigs
- Garlic - 5 cloves
- Sour Cream - 1 tablespoon
Step by Step guide
Step 1
Grate the zucchini on a fine grater (or blend in a blender), then squeeze out the juice.
Step 2
Grate the carrot in the same way.
Step 3
Finely chop the onion and bell pepper.
Step 4
Mix everything together well.
Step 5
Then add the eggs, salt, pepper (to taste), flour, and baking powder (if you don't have it, you can neutralize baking soda with vinegar or lemon juice).
Step 6
The batter should have the consistency of thick sour cream; it should not be runny.
Step 7
Next, prepare the filling: take the cottage cheese, soften it with a fork, and add the minced garlic, dill, and a spoon of sour cream. Mix everything thoroughly.
Step 8
Take the molds — I have a silicone mold for 6 portions — fill it with our batter, and in the center, place a teaspoon of the prepared cottage cheese mixture in each.
Step 9
Optionally, you can decorate the muffins on top — I sprinkled them with sesame seeds and cumin.
Step 10
Place the muffins in a preheated oven and bake for 15-20 minutes at 180°C.
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