Breakfast muffins are so good, you'll crave them daily

These zucchini muffins are a real find for a summer breakfast. They are light, healthy, juicy, and nutritious at the same time. Thanks to simple ingredients, this recipe can be prepared every day and never gets boring.

Smachnenke published the recipe.

You'll need:

• Zucchini — 1 piece;
• Eggs — 2 pieces;
• Milk — 60 ml;
• Oil — 2 tablespoons;
• Flour — 100 g;
• Semolina — 2 tablespoons;
• Salt — to taste;
• Black pepper — to taste;
• Baking powder — 1 teaspoon;
• Hard cheese — 50 g;
• Greens — to taste;
• (optional) Ham, chicken, sausage, or lightly salted fish — 100 g.

How to cook

Beat the eggs with salt, pepper, and other spices. Add oil and milk, mix well. Grate the courgette on a coarse grater, squeeze out any excess liquid, and add to the egg mixture.

Add the sifted flour, semolina, and baking powder, mix thoroughly until smooth. Add the grated cheese and finely chopped greens. If desired, add chopped fish or meat filling.

Spread the dough into greased moulds (2 tablespoons in each), making 12 portions. Bake in an oven preheated to 180 °C (top and bottom heat, no convection) for 20–25 minutes.

Check readiness with a wooden stick. Allow to cool before removing from the mould. Serve garnished with greens or with sour cream or sauce to taste.

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