Ingredients:
2.20 lb (1 kg) of zucchini
7 tbsp (100 grams) of wheat semolina
7 tbsp (100 grams) of corn semolina
½ of baking powder
3 eggs
2dl of sour cream
1dl of oil
2 garlic cloves
Method: Peel and grate 1 kilogram of zucchini, add a pinch of salt and leave them in a larger colander for 30 minutes. Whip 3 eggs, 2dl of sour cream and 1dl of oil with a whisk or a fork, add the zucchini and 2 cloves of finely chopped garlic. Stir it up, and then mix in 100 grams of wheat semolina, 100 grams of corn semolina and ½ of baking powder, and combine to make batter. Fill two-thirds of each muffin cup. Bake at 220°C until muffins are golden brown. *If you do not have a muffin pan, lightly oil the pan (size: 25x35cm) and pour the batter in. Later, you can cut them into squares. *They go well with yoghurt, buttermilk, sour cream…