The SEMI-WHOLE-WHEAT SALMON AND ZUCCHINI MUFFINS are quick and very easy to prepare. Made with semi-whole-wheat flour, they offer a more rustic taste and a slightly denser texture compared to traditional muffins. The smoked salmon gives a pronounced smoky flavor that pairs harmoniously with the delicacy of the zucchini.
Perfect served warm or at room temperature, they are ideal for brunch, a picnic, or an elegant starter. They can also be made ahead and stored for a couple of days in the refrigerator or for several months in the freezer.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 12 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
- Energy 224.38 (Kcal)
- Carbohydrates 22.05 (g) of which sugars 1.18 (g)
- Proteins 7.16 (g)
- Fat 12.64 (g) of which saturated 1.94 (g)of which unsaturated 8.58 (g)
- Fibers 1.86 (g)
- Sodium 194.79 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 zucchini (medium)
- 1/3 onion
- 3 eggs (medium, at room temperature)
- 7 tbsp sunflower oil
- 1/2 cup milk (or yogurt, at room temperature)
- 1 2/3 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 2 1/2 tsp instant baking powder for savory preparations
- 2 oz smoked salmon
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1.5 tbsp sunflower seeds
FOR THE SEMI-WHOLE-WHEAT SALMON AND ZUCCHINI MUFFINS YOU WILL NEED
- 2 Bowls
- 1 Grater
- 1 Skillet
- 1 Hand whisk
- 1 Spoon
- 12 Muffin liners
Preparation — Semi-whole-wheat Salmon and Zucchini Muffins
To prepare the semi-whole-wheat salmon and zucchini muffins, start by softening the onion in a little olive oil. Meanwhile, grate the zucchini into thin strips and place them on a plate with 1/2 teaspoon of salt to draw out excess water.
After 10 minutes, take the zucchini, squeeze them dry, and add them to the onion. Season with a little salt and sauté until they are browned and dry for about 5 minutes.In a bowl, lightly beat the 3 eggs with a pinch of salt, the sunflower oil, and the milk or yogurt.
In a large bowl, combine the flours and the baking powder and mix. Add the egg mixture, grate in some black pepper, and stir to combine everything.Then add the cooled zucchini, the smoked salmon roughly chopped, and season lightly.
Using a spoon, place the batter into muffin molds lined with paper or silicone liners, filling them 3/4 full. Sprinkle the sunflower seeds on top.
Bake the semi-whole-wheat salmon and zucchini muffins in a preheated conventional oven at 356°F for about 20–25 minutes. To check doneness, use the classic toothpick test.To check for doneness, use the classic toothpick test. Once baked, remove them from the oven and let them cool, preferably on a rack.
Serve warm or cold — they also make a great substitute for bread!
TIP
You can enrich them with aromatic herbs such as dill, parsley, or chives to highlight the salmon’s flavor. A sprinkle of Parmesan or Pecorino in the batter makes them even more flavorful.
