Spinach zucchini muffins with goat's cheese

Name: spinach zucchini muffins with goat's cheese
Cook time: 20 min
Total time: 110 min
Yield: 12
Ingredients: 1 zucchini small; 1 el unsalted butter or margarine; 75 g fresh spinach; 100 g old cheese; 80 g Parmigiano Reggiano broken; 250 ml semi skimmed milk; 70 ml extra virgin olive oil; 3 medium sized egg; 1 Red pepper; 450 g wheat flour; 4 tl baking powder; 1 pinch salt; 175 g soft fresh goat cheese

Muffins with Parmesan cheese, spinach and goat cheese.

Ingredients

Kitchen Stuff

1 paper cake mold
1 muffin mold with 12 cavities
1 satepper

Directions

Preheat the oven to 180 ºC.
Put the cake molds in the muffin mold. Cut the zucchini in half lengthwise and scoop out the seeds with a teaspoon. Slice the zucchini.
Melt the butter in a frying pan over medium heat and fry the zucchini for 2-3 minutes, or until just tender. Let the zucchini cool down.
In the meantime, finely chop the spinach. Grate the old cheese and Parmesan cheese together with the milk, oil, spinach, zucchini and eggs in a bowl.
Remove the seeds from the pepper and finely chop the pepper. Add the pepper to the mixture and mix well together.
Mix the flour and the baking powder and add the salt. Divide half of the batter over the molds.
Divide the goat cheese over it and then the rest of the batter. Put in the oven for 20-25 minutes, or until well-seasoned, golden brown and done.
To check whether the muffins are cooked, prick the muffins with a skewer. If the skewer is clean, the muffins are done.
Allow them to cool for 10 minutes in the mold. Then put them on a rack and allow them to cool completely in 1 hour before serving.