Cupcake with zucchini and sundried tomato

Name: cupcake with zucchini and sundried tomato
Cook time: 65 min
Total time: 185 min
Yield: 12
Ingredients: 1 zucchini; 5 el Full Milk; 125 g butter at room temperature; 3 Eggs; 175 g self raising flour; 50 g Parmesan cheese grated; 8 sundried tomatoes on oil (jar of 295 ml), drained; 3 packages fresh cream cheese cream cheese, a 100 g; 12 green or black olives without pit

A tasty recipe. The dessert contains the following ingredients: zucchini, whole milk, butter (at room temperature), eggs, self-rising flour, Parmesan cheese (grated), sundried tomatoes on oil ((jar 295 ml), drained), fresh cream cheese (cream cheese, a 100 g) and green or black olives without pit.

Ingredients

Kitchen Stuff

muffin mold with 12 openings, 12 paper cake molds, hand blender

Directions

Preheat the oven to 200 ° C. Divide the cake molds over the openings of the muffin mold. Grate the zucchini and squeeze out the excess moisture by hand.
Heat the milk in a saucepan until lukewarm. Beat the butter with a mixer. Add the eggs and pepper and salt to taste. Beat in the flour, cheese and milk. Cut the tomatoes into strips and stir through the batter. Divide the batter over the molds and bake the cupcakes in approx. 20-25 min. Golden brown and done. Allow to cool for 5 minutes in the mold and then allow to cool further outside the mold in about 2 hours.
Mix the cream cheese with a whisk and season with salt and pepper. Brush the cooled cupcakes with the cream cheese mixture and decorate with the olives.