I found this recipe in a french magazine that my beautiful friend Véronique sent to me. It also has a recipe for green tomato jam which is made with green zebra tomatoes and pairs beautifully with the muffins. I also must add that my chilli jam is a great spread for them also.
- 300 g courgette/zucchini
- 1 egg
- 100 g chèvre goats cheese
- 80 ml milk
- 30 g butter
- 150 g flour or gluten free flour blend (refer Notes)
- 60 ml olive oil
- 3 tsp baking powder
- 1/2 tsp salt
Preheat the oven to 180˚ C
Coarsely grate the zucchini without pealing it.
Sift the flour, and add the baking powder and salt. Stir to combine.
In another bowl beat the egg, olive oil and milk. Add the grated zucchini, crumble or grate in the chèvre, and finally, grate in the butter and stir.
Pour the wet ingredients into the dry ingredients and stir to combine - do not overwork the mixture.
Divide evenly between 6 buttered muffin pans and bake for 25 minutes. Check by inserting a knife into a muffin: it must come out dry and clean. When cooked, remove from the oven and allow to stand for 5 minutes, then turn out onto a rack and allow to cool.
Serve with green tomato jam or sweet chilli jam