The zucchini and speck muffins are tasty and flavorful savory bites perfect for appetizers, as a starter, or on the buffet table. Making the zucchini and speck muffins is very easy, it takes little time, and you can customize the filling as you prefer. Do you want to make them vegetarian? Just remove the speck. Don’t like zucchini? Add peas. I suggest you try them as they are: the contrast between the delicacy of the zucchini and the rich taste of speck is perfect!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
With these quantities, you can make 12 muffins
- 2 cups all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/4 cup rice oil (or any other vegetable oil of choice)
- 4 tbsps grated Parmesan
- 3 oz zucchini (grated)
- 5 oz speck (cut into strips)
- 1 package instant yeast for savory preparations
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Coarse Grater
- 1 12-Cup Muffin Tin
- 12 Cupcake Liners
- 1 Cake Tester
Steps
In a bowl, mix the dry ingredients: flour, Parmesan, and instant yeast for savory dishes. Separately, beat the eggs with the milk and rice oil or another vegetable oil of choice. Combine the two mixtures, mixing quickly with a hand whisk to blend the ingredients. Wash the zucchini, trim the ends, and grate it with a coarse grater. Squeeze it to remove the water and add it to the batter. Also add the speck strips and mix everything well. Transfer the batter into a muffin tin lined with cupcake liners and bake in a preheated oven at 350 °F for 25 minutes. Check the cooking with a skewer before removing them from the oven. Let the muffins cool on a wire rack before serving.
