Muffins with zucchini

Wash the zucchini and pat dry with a clean cloth. Cut the bottom off and grate the courgette with a coarse grater over a colander or in the food processor. Let the zucchini drain in a colander.

Preheat the oven to 200 ° C. Put the paper molds in the cavities of the muffin mold.

Cut the parsley and basil into pieces with scissors and put them in a bowl. Cut the parsley and basil even finer in the bowl. You can also chop the herbs in the food processor.

Beat the eggs in a bowl. Stir in the cottage cheese and grated cheese. Then add the cereal breakfast and stir well until a smooth batter.

Finally stir in the zucchini and herbs through the batter. Spoon the batter with a gravy spoon into the paper molds.

Put the muffin mold on the grid in the middle of the oven and fry the muffins until golden brown and cooked for 20-25 minutes.

Check whether the muffins are cooked: prick with a satéstick in the middle and pull the stick up again. If the stick is dry, the muffins are good. If the stick is moistened with batter, they are not yet done. Bake them for another 5 minutes.

Take the muffin mold with pans from the oven. Take the paper cups out of the muffin mold and allow the muffins to cool. Take the muffins in the paper molds in the lunchbox.