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Hearty, quick to prepare squash muffins with corn and cheese! Perfect for Breakfast or complement to lunch or dinner!
Ingredients for Squash muffins
- Zucchini - 1 piece
- Chicken egg - 2 PCs
- Cheese - 170 g
- Corn - 100 g
- Basil - 1 tsp.
- Oregano - 1 tsp.
- Salt - to taste
- Black pepper - to taste
- Oat flakes - 50 g
- Dill - 5 vetos.
Step by step instruction of cooking Squash muffins
Zucchini grate on a coarse grater, add salt and let stand for 10 minutes.
Then drain the liquid and squeeze the grated pulp.
Add the eggs, grated cheese, corn, black pepper, add Basil and oregano. Add the finely chopped dill.
Sort muffin pan vegetable mixture (I did 9 pieces, molds previously slightly greased with vegetable oil). Send bake in a preheated 200 degree oven for 20-25 minutes. Focus on the features of your oven Golden and the top of the cupcakes.
Finished cakes remove from the oven, allow them to cool and serve.