This is a good snack! I liked the idea of the savory muffin! A thousand possible combinations for this recipe!!! Follow:
Ingredients:
1 cup wheat flour (I used half regular and half wholemeal)
1 teaspoon of baking soda
1 dessert spoon of baking powder
1 ovo
½ cup of milk
10 pitted black olives, chopped
3 tablespoons chopped basil
2 sprigs of thyme (leaves only)
3 tablespoons chopped green onion
1/2 grated carrot
4 tablespoons grated parmesan
1 grated zucchini (grate with the skin and discard the middle part, as the core is very soft)
2 tablespoons of sesame seeds (I used half white and half black)
PS: Basil, thyme and chives can be replaced with fresh or dried herbs of your choice and sesame is optional.
Saute 1 clove of garlic in olive oil, add the zucchini and grated carrot and keep on fire until wilted (do not season otherwise it will be too salty).
Add the zucchini and carrot stew (already cold), the olives, parmesan, sesame, basil, thyme and chives. Mix well. Add the egg and milk and incorporate. Now the flour, baking soda and yeast. The original recipe called for adding 1 teaspoon of salt, but I thought it would be too salty due to the parmesan and olives, I didn’t add it and I thought it was good.
Fill the molds until there is 1 finger left to fill it. Sprinkle sesame or oregano on top. Place in the preheated oven at 200º until they are baked (test with a toothpick).
This recipe yields 6 fragrant, delicious and low-calorie cupcakes. I love it!!!
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