Children love sweet things, but savoury snacks can be delicious too. And with just a little oil, these muffins are even lighter.
serves 12
20 min
40 min
Easy

Ingredients

  • 12 /

    Muffin

  • 3 /

    EGGS

  • 200G /

    FLOUR

  • 1 sachet /

    unsweetened baking powder

  • 4 /

    medium-sized courgettes

  • 100G /

    ricotta cheese

  • 50ML /

    milk

  • 7 SPOONFULS /

    CORN SEED OIL

    semi-mais Find out more
  • 80G /

    grated Parmesan cheese

  • 80G /

    fontina cheese

  • 2 SPOONFULS /

    SINFONIA EXTRA VIRGIN OLIVE OIL

    sinfonia-1l-comunitario Find out more
  • 1 CLOVE /

    garlic


  • 1 /

    LEMON

  • 1 bunch /

    BASIL

  • TO TASTE /

    SALT

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Instructions

Wash the courgettes and cut off the ends. Use a potato-peeler to slice one courgette lengthwise to make long slices to be set aside for the final garnish.
Coarsely grate the other courgettes. Fry a crushed garlic clove lightly in two spoonfuls of extra virgin olive oil. Add the grated courgettes and fry over strong heat for a few minutes, so that they soak up the flavour and dry out. As soon as they are ready, turn off the heat, add salt as necessary and leave to cool.

Mix all the dry ingredients (flour, yeast, salt and Parmesan cheese) in a bowl. Mix the liquid ingredients (seed oil, milk, egg and ricotta cheese) in another bowl. Combine the two mixtures and add the fried courgettes and the diced fontina cheese. Complete with a pinch of salt, a little grated lemon rind and the finely chopped basil. Mix thoroughly and pour the mixture into muffin tins or paper cases, filling them 3/4 full. Now decorate the surfaces by placing a slice of courgette wound into a spiral on each muffin.

Bake in a hot oven at 180°C for about 20 minutes, until the surface is golden brown. Remove from the

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ZUCCHI

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