Here is the adapted and translated version of the recipe for “Fantastische herzhafte Muffins mit Zucchini und Grütze in 20 Minuten” with at least 1500 characters:
Ingredients:
- 1 zucchini
- 2 eggs
- 60 ml milk
- 100 g flour
- 2 tablespoons olive oil
- 2 tablespoons semolina
- 1 teaspoon baking powder
- 50 g Parmesan cheese
- Black pepper, to taste
Preparation:
1. Grate the Zucchini: Start by washing the zucchini thoroughly. Using a grater, grate the zucchini into fine pieces. If you prefer, you can leave the peel on for extra nutrients, but make sure to remove the ends. Set the grated zucchini aside to drain for a few minutes to remove excess moisture. This will help prevent your muffins from becoming soggy.
2. Whisk the Eggs: In a separate mixing bowl, crack the eggs and whisk them until light and fluffy. You can use an electric mixer or a hand whisk. The eggs should be slightly foamy when done, which will help give your muffins a light texture.
3. Combine the Dry Ingredients: In another bowl, mix together the flour, semolina, baking powder, and a generous pinch of black pepper. The semolina will add a lovely texture to the muffins and help them rise properly when baked.
4. Add Wet Ingredients: Add the olive oil and milk to the egg mixture and continue whisking until well combined. The olive oil adds a rich flavor, while the milk ensures the muffins are moist. You can also use a non-dairy alternative if you prefer.
5. Grate the Parmesan: Freshly grated Parmesan is key for adding depth and richness to these savory muffins. Grate 50g of Parmesan cheese and set it aside. The cheese will melt beautifully as the muffins bake, adding a wonderful savory flavor to each bite.
6. Mix Everything Together: Now, add the grated zucchini to the egg and milk mixture and mix well. Then, gradually add the dry ingredients, including the Parmesan, and stir until everything is thoroughly combined. Be careful not to overmix, as this can result in dense muffins. The batter should be thick but spreadable.
7. Prepare the Muffin Tin: Lightly grease a muffin tin with butter or use muffin liners to prevent sticking. Spoon the muffin batter evenly into each muffin cup, filling them about 2/3 of the way full. This will give them room to rise while baking.
8. Bake the Muffins: Preheat your oven to 180°C (350°F). Place the muffin tin in the oven and bake for about 15-20 minutes. Keep an eye on the muffins as they bake, and check for doneness by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, your muffins are ready.
9. Serve and Enjoy: Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. These savory zucchini and semolina muffins are best enjoyed warm, but they also taste great the next day.
These delicious muffins are perfect for breakfast, a snack, or as a side dish to a hearty meal. The combination of zucchini, Parmesan, and semolina creates a savory treat that’s both satisfying and full of flavor. Enjoy!
Notes:
- You can also add some herbs, such as thyme or oregano, to elevate the flavor further.
- For extra richness, try adding some grated mozzarella or a handful of chopped nuts to the batter before baking.
- If you prefer a gluten-free version, substitute the flour with a gluten-free flour blend.
Enjoy these quick and fantastic zucchini muffins with semolina! They’re a great way to incorporate more vegetables into your diet while still enjoying a savory, comforting snack.
