Zucchini, parmesan and ricotta cheese Muffins is an Italian style recipe. I made these simple savoury Muffins the other day. They are perfect for an appetizer or snack. I like the combinations of salty parmesan and the sweetness of the zucchini . The ricotta helps to keep the dough soft and tasty.

Recipe for 12 Muffins

Ingredients

2 medium zucchini
1 cup flour
1/2 cup milk
1/2 cup parmesan
¼ cup + 3 tbsp fresh ricotta cheese
3 eggs
³/⁴ cup olive oil
1 instant yest bag or 1/4 tsp
1/4 cup sunflower seeds

Cut the two zucchini into small cubes and put them aside. Add the eggs to a bowl and beat them, add the flour and instant yeast and mix well. add the ricotta and the grated parmesan continue to stir with a spatula until the mixture is homogeneous and add the courgettes. Butter the muffin tin or use decorative papers. insert in the preheated oven 365F for 30/35 minutes.
To be sure that are cooked look the tops if is golden and a skewer inserted in the center comes out clean.
To best enjoy them hot.

I used the same recipe with silicone forms too.

Zucchini, parmesan and ricotta cheese Muffins in silicone forms

if you like to know more about Silicone forms this my affiliate link

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