Zucchini and cheese muffin

Ingredients

• ½ zucchini (150 g)

• 150 g self-rising flour

• 1 teaspoon baking powder

• 1 pinch of salt

• 1 egg

• 150 ml whole milk

• 40 ml sunflower oil

• 75 g grated aged cheese

• 200 g plain cream cheese

• 50 g parsley

• Also needed: muffin cups and a piping bag

Instructions

1. Preheat the oven to 180°C.

2. Grate the zucchini.

3. In a bowl, mix the self-rising flour, baking powder, and salt.

4. In another bowl, beat the egg, then add the milk and

   sunflower oil.

5. Combine the wet and dry ingredients and stir gently.

6. Add the grated zucchini and grated cheese to the mixture.

7. Divide the batter among the muffin cups, filling each about two-thirds full.

8. Bake for 25–30 minutes, until golden brown.

9. Meanwhile, finely chop the parsley.

10. Make the cream cheese topping by mixing the chopped parsley into the cream cheese. Add salt and pepper to taste if desired.

11. Let the muffins cool and decorate them with the cream cheese topping. To do this, spoon the topping into a piping bag and pipe it onto the muffins.

Tip: Don’t have a piping bag? Use a ziplock bag and snip off a small corner.

Storage tip: Keeps for 2 days in an airtight container in the refrigerator

Nutritional information