| Ingredients Quantity |
| Zucchini |
200 g |
1 cup |
| Flour |
200 g |
1 cup |
| Baking powder |
10 g |
|
| Eggs |
3 pcs |
|
| Milk |
100 g |
1/2 cup |
| Oil |
100 g |
1/2 cup |
| Bell Pepper (small pcs) |
50 g |
|
| Parmesan (grated) |
5 g |
|
| Basil (chopped) |
5 g |
|
| Salt |
5g |
A/R |
| Black Pepper |
3g |
A/R |
|
| Method |
- Place the grated zucchini into a colander over a bowl and sprinkle with the salt.
- Leave to drain while you prepare the rest of the ingredients.
- Preheat oven to 170℃.
- Sieve the plain flour and baking powder into a large bowl.
- Lightly whisk the eggs, milk and oil in a jug.
- Pour onto the dry ingredients and lightly fold in.
- Add bill pepper and basil and lightly mix.
- Add the squashed grated zucchini and mix evenly.
- Add grated parmesan cheese.
- Evenly distribute the mix into your mini loaf tin.
- Bake the muffins or mini loaves for 25 minutes.
- Leave to cool in the tins for at least 10 minutes before turning out onto a wire rack.
- Serve warm or at room temperature.
|
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