INGREDIENTS
Cheese
1/2 of zucchini
Cherry tomatoes
Green olives
For the batter:
4 eggs
90ml (1/2 cup) of vegetable oil
130g (1/2 cup) of yogurt
35g (1/4 cup) or parmesan
A pinch of salt
30g (1/4 cup) of cornstarch
260g (2 cups) of all-purpose flour
16g (1 tbsp) of baking powder
METHOD
1. Start by grating the cheese and zucchini.
2. Chop the cherry tomatoes and olives into small pieces.
3. For the batter, start by beating the eggs in a bowl.
4. Add the oil and yogurt, it will make your muffins much softer. Mix well to blend everything.
5. Now continue with the Parmesan, salt, cornstarch, and finally the flour and baking powder. Keep stirring, you should get a smooth and thick mixture.
6. Pour the batter into the muffin cups and add the cheese and vegetables on top, alternating them.
7. Bake at 180°C (356°F) for 30 minutes. Let them cool down a bit before unmolding.
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