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Naomi
Cupcake with zucchini and sundried tomato
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.
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Ingredients
Directions
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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.
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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.
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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.
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Nutrition
270Calories
Sodium0% DV1.140mg
Fat32% DV21g
Protein16% DV8g
Carbs4% DV12g
Fiber28% DV7g
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