top of page

Zucchini, goat cheese and pumpkin seed muffins


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


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.



bottom of page