Zucchini muffins with tomato and hard cheese

Zucchini muffins with tomato and hard cheese

Category: Bakery products

Ingredients
young zucchini	1 -2 pcs
tomatoes	2 pcs
egg	3 pcs
salt	0.5 tsp
ground black pepper	taste
flour	100 g
baking powder	1 tsp
hard cheese	150-200 g

Cooking method

Three zucchini on a coarse grater. If the zucchini is overripe, then remove the skin from it and cut off the middle with the seeds.

Cut the tomatoes into small cubes. For beauty, I try to take tomatoes of different colors.

Cut the cheese into slices and set aside.

Beat eggs with ground pepper and salt until foamy.

Combine tomatoes, zucchini and pour out the beaten eggs. We mix.

Mix the flour with baking powder, add it to the egg and vegetable mass. The dough is watery.

We take muffin molds and grease them with oil. I do not lubricate my silicone molds. Muffins, at the end of baking, fly out of these molds themselves. Pour half the dough into 1/2 the volume of the molds.

We lay out the pieces of cheese in each mold.

Pour the remaining 1/2 part of the dough onto the cheese. We put the molds in an oven preheated to 180 'for 25-30 minutes.

We bake until tender, but try not to dry out. It's hard for me to navigate exactly in time with my desktop electric oven.

When ready, we get such golden, tasty and tender muffins with hot stretching cheese filling.

Bon Appetit!

The dish is designed for

12 - 15 pcs (depends on the size of the molds

Cooking program:

Oven, cupcake or tartlet maker.

Note

Very simple, fast and useful! Quite affordable products! Even children can do it!
Surprise your family, or even your guests, with an inexpensive but tasty snack. Today, half an hour before the unexpected arrival of the matchmaker, I prepared this appetizer. Under a glass of beer, they scattered like pies on a market day! The satisfied matchmaker went home not only with a bucket of picked black currants, but also a recipe for these muffins.
I bake these muffins in el. oven. But you can bake in a tartlet maker or muffin maker. I don't have these devices. But I have a waffle maker for Belgian waffles and I think next time I will try in the form of spectti waffles.

Thanks for the recipe. Interesting and kind of easy, you have to try! And how much, at least approximately, zucchini by weight?

[Nelya]

Nelyawhat beautiful muffins, as gifts.
Have you already added your own tomatoes?

[lega]

lega, Galina, yes, not a complicated and quick recipe at all! By the weight of the zucchini - the fact is that the weight is not indicated at all in the original recipe. Zucchini - 1 pc, tomatoes - 2 pcs. But the author suggests taking as much as 300 g of hard cheese. I baked these muffins three times, but I couldn't find 300 g of cheese where to stick it. If the molds are large, you can still try. So I cut the cheese almost in half.
But I took zucchini and tomatoes all 3 times in different ways. For the first time, on trial, I was not going to exhibit the recipe, did not photograph anything, and did not weigh. Then the zucchini was a store, not quite small, and I peeled it off and removed the middle.
The second time, there was also one zucchini, even then they went. I thought I would write a recipe, so I filmed the process, and even weighed the zucchini. But my sklyaroz on the tsikhferki let me down, I remember that I even wrote it down somewhere, but did not find a piece of paper. I remember that it seems 300 g, but I could be wrong. Then I got 12 molds. But then it was not possible to set the recipe, time passed and was erased from memory.
Yesterday I made from 2 zucchini, small and thin. By weight 400-500 g. But this is also approximately. I didn't weigh it right away, and then it was too late, I was in a hurry to cope with it before the matchmaker arrived.Yesterday we got 15 muffins.
Zeamays, Svetlana, the first two times I did it from store-bought tomatoes. I took the average ones. The first time there were red, the second time there were pink tomatoes. Yesterday, their tomatoes went into business. Begin to blush slowly, but small things. I don't know when I'll see a real pink tomato. Even the yellow Heart of Ashkhobad is shallow so far.

[nila]

nila, thanks dear for the recipe. I love that!
I'll cook it! as mine will gather at a party. To please the unusual!))))

[mamusi]

mamusi, Ritochka, you can first rehearse and cook for yourself. They are tasty, not very high in calories and are quickly eaten. And even after warming up, there is very much nothing in the micra (the cheese filling stretches even more in strings)
Hope you enjoy it! I'll wait for the report!

[Nelya]

Mmmm, what a recipe! I love this)
Thanks for the recipe Nelya!

[nila]

nila, Nelya, here they are!
Cool down. I made a third - for 1 egg. 5 things came out. For myself, one to try!

[RepeShock]

RepeShock, Irina, I hope you do and you like it! Waiting for an opinion!

, Nelya, here they are!

Rita, whereeee? I do not see! Did she eat straight from the oven?

I will wait for an opinion!

Nelya, I made them, but did not understand whether they liked it or not. There was one zucchini, young, but large, peeled and weighed 543g. Tomato is also one large 135g. Everything else according to the recipe, just added a little more chopped greens. They baked beautifully, but fell almost immediately, like an omelet. And the taste seemed like an omelet with vegetables. Maybe the cheese was not very successful, although it was hard, a lot of butter melted out. They always took it, it didn’t seem to be cheap, I thought it was cheese, not a cheese product. We'll eat something, but I'll probably risk repeating it if I buy low-fat cheese or add flour.
I don't scold the recipe itself, I like its idea, something went wrong with the ingredients. Don't scold me and don't be offended, I wrote everything honestly.
I'll insert the photos later, the batteries are dead.

[Galina]

Galina, thanks for unsubscribing! Any opinion is important and interesting. And I have absolutely nothing to swear and be offended. We are all different, with our own tastes and preferences.
About that a lot of oil was melted - I was very surprised! I have no oil at all, and I did not grease my molds. But there was no fat from the cheese either. I also used not cheap, but not very expensive cheese, I took two times in our Silpo, some Lithuanian, for the shares. The name is not familiar, and I will not say now, they used it all. And what about the fact that you have fallen, they did not rise much with me. This can be seen in the photo, there are 2 baked goods ready-made. But I have my own baking powder, and this time I spartached it myself. Apparently I climbed in with a damp spoon and he grabbed it in lumps. So I use it, my hand did not rise to pour out the jar.
And when I baked for the very first time, I forgot to add baking powder altogether. I remembered about him only before going to the oven. I had to lay out the whole mass from the molds and add baking powder. That is why I hadn’t presented the recipe yet.
Galina, I'm sorry that the recipe did not meet your expectations! Well, I would still like to see the photo

[Nelya]

I wanted to try these muffins but changed my mind. The composition is just an omelet with vegetables and cheese, and on the cut like a baked omelet. I almost do it in a frying pan.
Nelya , maybe more flour 200-220 g, then not so dense and omelette will turn out?
In the summer, I often bake cottage cheese and zucchini muffins according to the Gashi recipe, so for 3 eggs there are 200 g of flour and they are lush.
I also remembered Mila007 has vegetable muffins, also more flour, a similar recipe, but the vegetables are different. It turned out beautiful, lush for me.
You have a good idea.

Neela, I'm sorry ... We didn't boot yesterday.
There are photos. Beautiful ... I'll load it at lunchtime when I'm at home.
I took 1 zucchini 1/2 tomato, 2 eggs. 40 g flour.
50 g of Suluguni cheese. I didn't have a solid one.

I will still play with the composition. I liked the taste.

Do I often make similar pancakes - pies - muffins during the season? I just rub and mix the cheese.
And I put flour for 3-4 young zucchini no more than two tablespoons.
IMHO, the most important thing is to drain the excess liquid very carefully. I squeeze the zucchini as much as possible with my hands through a colander.

Here are my

Nelya, here are my still hot zucchini muffins. It has already fallen, while I was remembering how to use it with a camera. I look at the cut and understand that the point is still in the cheese, it does not stretch with strings.