Zucchini and Ricotta Muffins without Eggs
Delicious muffins perfect as an appetizer or starter to include in any type of menu. I enriched the dough with zucchini, ricotta, and mozzarella, and if desired, you can also add cold cuts to your liking or use other types of cheese. A very simple and quick recipe to prepare and very convenient to serve since they are already made in single portions!
If you like zucchini, also try:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Zucchini and Ricotta Muffins without Eggs:
- 1 zucchini
- 7 oz ricotta
- 7 oz milk
- 1/3 cup potato starch
- 1/3 cup butter
- 1 2/3 cups flour
- 3.5 oz mozzarella
- olives
- 1 packet instant yeast for savory preparations
- salt
Steps
The preparation of Zucchini and Ricotta Muffins without Eggs is very simple and quick, watch the video HERE.
First, clean the zucchini and grate it, add a little salt and let it rest for a few minutes. Cut the mozzarella into cubes.
Add the melted butter, ricotta, a bit of salt, and other spices to taste. Add the milk,
Add the potato starch, flour and mix. Add the yeast and mix. Squeeze the zucchini and add them.
Put the mixture into the molds using a spoon. Add a little mozzarella cubes, Parmesan, olives, and spices to taste on top.
Bake at 356°F for about 20 minutes.
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