How delicious are these SAVORY MUFFINS WITH ZUCCHINI AND SCAMORZA, a recipe for making soft and tasty savory muffins filled with zucchini and a stringy cheese heart. Perfect for an appetizer with friends or as a starter, the savory muffins with stringy scamorza and zucchini will always make a great impression at the table! They are very easy to prepare, just mix the ingredients with a manual whisk, and in a few minutes, the batter is ready. Add the sliced zucchinis and diced scamorza, and the muffins are ready in no time! Enjoy them hot with a stringy cheese heart or cold, they remain soft for several days, you just need to heat them in the microwave or oven to make them stringy as if just made. Follow me in the recipe, and we’ll prepare it together!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 zucchini (I used Roman-style zucchini)
- 5.3 oz scamorza
- 2 eggs
- 2 teaspoons instant yeast for savory preparations
- 0.4 cups milk (vegetable milk is also fine)
- 2.25 cups all-purpose flour
- 1 teaspoon fine salt
- 1/3 cup vegetable oil
Steps
In a bowl, add the two eggs and beat them well with a manual whisk, slowly pour in the oil, and continue to whisk. Add the milk and mix again.
Add the salt and work the batter to flavor. Now add the flour with the yeast, sifting them, then incorporate them by stirring everything with the whisk or a spoon until you have a smooth batter without lumps.
Wash and dry the zucchini, slice them into thin rounds, cut the scamorza into cubes, and add everything to the batter. Take the muffin cases and fill them two-thirds full with the batter, bake everything in a preheated oven at 350°F for about 20-25 minutes.
Remove the muffins from the oven, let them cool, and then serve them. You’ll see how good they are, very soft and super stringy!
… Vane’s tips
Savory muffins with zucchini and scamorza can be stored for three days, put them in a plastic food bag, just heat them before consuming if you want to eat them stringy.
You can replace the scamorza with another type of cheese, such as provola, caciotta, Galbanino, etc…
I used Roman-style zucchini, they are better for this recipe than the green ones because they have less water and therefore do not alter the batter.
