Ingredients
For 6 persons
180 g of flour
50 g of hazelnut powder
½ ts of baking powder
100 g of zucchini
50 g of goat cheese
2 eggs
8 cl of skimmed milk
5 cl of light liquid cream
Salt, pepper
1 package of Pumpkin seeds
Preparation
Preheat the oven to 180 ° C.
In a bowl, mix the flour with the hazelnut powder, salt, baking powder and pepper. Peel the zucchini then grate it or cut it into small pieces and put it in a pan of boiling water for 10 minutes. Drain. In a bowl, beat the eggs then incorporate the cream, milk and zucchini flesh. Pour the liquid preparation into the dry ingredients and mix until a smooth paste is obtained. Add the crumbled goat cheese.
Pour the preparation into pre-buttered muffin tins and sprinkle each portion with the pumpkin seeds and bake for 30 minutes.
Once cooked till golden brown unmold the muffins and let them cool on a rack.