I must confess that while I am (still) pretty successful feeding vegetables to my 2 year old, I more often fail with my almost 5 year old. She is such a fussy eater, so when I saw this recipe I could not resist it and made it immediately: it was a success! I LOVE savoury muffins. And I love zucchini. They are great for lunch (lunch boxes too!) and an easier way to feed picky kids some veggies. I also like to take them to picnics or serve them as appetisers at barbecues (in this case, I make mini muffins). They are so versatile. The addition of cheese makes them addictive! Try and stop after the first one! You will have a hard time! Enjoy!
Recipe adapted from Misya
Ingredients: (makes about 12 muffins)
250 gms flour
50 gms Parmigiano Reggiano, thinly grated
1 tsp baking powder
200 ml milk
50 ml extra virgin olive oil
200 gms zucchini, grated
100 gms provolone (I used piquant), cubed
Salt and Pepper
In a bowl, mix together the flour, Parmigiano Reggiano and baking powder (1). In another bowl, mix together the eggs, extra virgin olive oil, milk, salt and pepper (2). Now mix the dry ingredients with the wet ingredients with a wooden spoon until just combined (3-4). Do not over mix the batter or your muffins will come out tough. Add the grated zucchini and cubed provolone (5) and mix quickly (6).
Put the batter in a muffin pan. I use a silicone tray and I also line it with paper cups because I find it easier to take the muffins out of the tray without breaking them. If you do not have paper cups, you can also use some baking paper. Fill each paper cup to ¾.
Bake them in a preheated fan forced oven at 180°C for 25 minutes or until cooked.
When ready, take them out of the oven and let them cool down in the pan for a few minutes. Then carefully pull them out of the pan and put them on a rack to cool down completely.
On another note, today is the 25th of April, a date that is very special for me: for similar reasons, both Italy and Australia share this day as a day of remembrance and thanksgiving. In Australia (and New Zealand) it is known as ANZAC Day and we honour members of the Australian and New Zealand Army Corps (ANZAC) who fought at Gallipoli (Turkey) during WW I. Similarly, this date is celebrated in Italy as “Liberation Day” from Nazi and Fascist troops, formally ending WW II in Italy and marking the victory of the resistance movement. You can read my post on ANZAC biscuits (cookies that are traditionally baked for this occasion) to learn more. Happy ANZAC Day everyone! Buon aprile a tutti!