Savory Zucchini and Ricotta Muffins

Time 15 minutes - Doses 12

Muffins are delicious products: of Anglo-Saxon origin, they have also conquered the Italian public with their many variations. In addition to simple soft sweet cakes, there are also various savory alternatives that are easy to make and highly tasty. Freshly baked, they immediately create that family atmosphere of the classic Sunday at home with relatives or friends. They are very popular and, in this article, we will see how to make savory muffins with courgettes and ricotta.

Savory zucchini and ricotta muffins: preparation

First, you need to take the zucchini, wash them and peel them with a potato peeler. It is a good idea to keep twelve thin pieces of the zucchini peel because they will be used for the final composition. After cutting them into small pieces, take a pan, throw in the extra virgin olive oil, cook over low heat and throw the courgettes into the pan itself.

Next, take a container and pour in three eggs and some milk, then mix everything together. After that, add a drizzle of seed oil and mix again, until you get a blended solution.

Next, take the ricotta, a sieve for the flour and add some yeast to combine everything in the mixture, so that all the ingredients can harmonize. Once you have achieved a compact and dense mixture, add the grated parmesan, supported by fleur de sel and pepper. When the courgettes have reached the perfect cooking time, pour them into the container where the concentrate rests and mix again.

The latter will be poured into twelve paper cups placed on a baking tray. You can use a piping bag, but if you don't have one, a spoon will do. Then, divide the twelve zucchini slices into two parts and arrange them along the perimeter of the muffin cups: so two slices for each savory muffin.

Once this part is complete, fill the muffin cups to the edge with the zucchini mixture prepared earlier and place a cherry tomato for each muffin. Put the pan in the oven at 180° for half an hour and wait for it to cook.