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
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Preheat the oven to 180˚ C
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Coarsely grate the zucchini without pealing it.
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Sift the flour, and add the baking powder and salt. Stir to combine.
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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.
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Pour the wet ingredients into the dry ingredients and stir to combine - do not overwork the mixture.
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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.
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Serve with green tomato jam or sweet chilli jam
- For Gluten Free Flour blend recipe click here
- Adapted from Papilles, Juin-Juillet 2017 No 53, p54.
