Zucchini Muffins with Milk Heart

Zucchini and milk core muffins - a delicious combination of textures and flavors

When we think of muffins, we usually picture sweet varieties, but today I present to you an unusual and flavorful recipe: zucchini and milk core muffins. This recipe is perfect for a nutritious breakfast, a quick snack, or an elegant appetizer. Moreover, the muffins are easy to prepare and can be customized according to everyone's preferences.

Before we start cooking, let's see what ingredients we need, what techniques we will use, and how we can transform these ordinary ingredients into delicious muffins that will impress your family and friends.

Total time: 50 minutes (10 minutes preparation, 30 minutes baking, 10 minutes cooling)
Number of servings: 12 muffins

Necessary ingredients:

- 2 large eggs (preferably organic)
- 1 pinch of salt
- 4 tablespoons sunflower oil or olive oil
- 200 ml milk (you can use plant-based milk for a vegan option)
- 1 small zucchini (about 200-250 g)
- 225 g white flour
- 1 teaspoon baking powder (about 10 g)
- 1 pinch of salt
- 2-3 tablespoons oat flakes (for decoration)
- 2-3 tablespoons pumpkin seeds (for decoration)
- Milk core (for filling)

Preparing the muffins:

1. Preparing the ingredients: Start by gathering all the ingredients on a work surface. Make sure the zucchini is fresh and firm. We will use it with the skin, which adds a pleasant texture and vibrant color.

2. Mixing the wet ingredients: In a large bowl, add the two eggs and a pinch of salt. Use a mixer or a whisk to beat them well until fluffy. Gradually add the oil while continuously mixing. This will help emulsify the mixture, giving the muffins a finer texture. Once the oil is fully incorporated, gradually add the milk while continuing to mix.

3. Preparing the zucchini: Wash the zucchini under running water and, using a large grater, grate it directly into the bowl with the wet ingredients. Gently mix with a spatula or wooden spoon to evenly distribute the zucchini in the mixture.

4. Mixing the dry ingredients: In another bowl, combine the white flour with the baking powder and a pinch of salt. This step is essential as it helps evenly distribute the leavening agent in the dough. Add the flour mixture over the wet ingredients and mix gently until everything is well incorporated. Don't worry if the dough looks a bit lumpy - you don't need to overmix it.

5. Preparing the muffin tray: Preheat the oven to 180 degrees Celsius. Prepare a muffin tray by placing paper liners in each compartment. This will help with easier cleanup and prevent the muffins from sticking.

6. Filling the molds: Using a spoon or spatula, fill each muffin mold with the mixture, leaving about 1 cm free to the edge. Fill them 3/4 full to allow the dough to rise nicely during baking.

7. Decorating: Sprinkle a few oat flakes and pumpkin seeds on top of each muffin. These not only add an appetizing appearance but also a crunchy texture.

8. Baking: Place the tray in the preheated oven and bake the muffins for 30 minutes or until they are golden and a toothpick inserted in the center comes out clean.

9. Cooling: After baking, let the muffins cool in the oven with the door slightly open for about 10 minutes. This step will help prevent a wet crust from forming on the outside of the muffins.

10. Filling: Once cooled, cut each muffin in half and fill them with a slice of milk core. This will add a creamy and delicious note that perfectly complements the taste of the muffins.

Serving suggestions: These zucchini and milk core muffins are delicious served warm but can also be enjoyed at room temperature. For a complete meal, you can accompany them with a glass of creamy yogurt or a fresh fruit smoothie.

Possible variations: You can experiment with this recipe by adding herbs like dill or basil to the mixture, or you can replace the milk core with cottage cheese for a heartier filling. You can also add other grated vegetables, such as carrots or beets, to diversify the flavor and add vibrant colors.

Nutritional benefits: Zucchini is a low-calorie vegetable, rich in water and essential nutrients such as vitamin C, vitamin K, and potassium. These muffins are also a good source of fiber due to the whole flour and oat flakes, making them ideal for a healthy diet.

Frequently asked questions:

1. Can I use other types of flour?
Yes, you can experiment with whole wheat flour or almond flour for a gluten-free option, but you will need to adjust the liquid amount.

2. How can I store the muffins?
These muffins can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the muffins, and when you want to consume them, simply thaw them at room temperature or in the oven.

3. How many calories does a muffin have?
A muffin has about 150-180 calories, depending on the specific ingredients used.

These zucchini and milk core muffins are not only a delicious choice but also an excellent way to add vegetables to your daily diet. Try this simple and flavorful recipe and enjoy a culinary experience that will bring a smile to your loved ones' faces. Enjoy your meal!