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Muffin ricotta e zucchine from Italy


  • 2 zucchini
  • 100g flour
  • 80ml milk
  • 1 egg
  • 40ml olive oil
  • 130g ricotta
  • 50g grated parmesan cheese
  • 8g instant yeast
  • 2 cherry tomatoes
  • salt


  1. Wash the zucchini and cut them lengthwise into 8 strips with a potato peeler. Leave a few on the side for decoration. Cut the remaining zucchini into pieces and brown them with a little oil.
  2. Sift the flour in a bowl and add the yeast, salt and parmesan cheese.
  3. Put the ricotta cheese, the eggs and the milk in the zucchini pot, mix well and pour over the flour.
  4. Mix everything and fill the muffin form with the zucchini slices put aside and a cherry tomato in buttered, floured and coated muffin stencils
  5. Bake in the preheated oven at 180 degrees for about 30 minutes. Serve hot or cold.

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