Zucchini and Mozzarella
Muffins Zucchini and mozzarella muffins, they are best eaten hot but are also very good cold or warm.

They can be accompanied by a small green salad with vinegar.

Ingredients :

2 bowl 1 salad bowl 1 muffin tin For the cake

300g flour 3 eggs 200g cottage cheese 100ml milk 50ml olive oil 5g baking powder 6 pinches of salt For garnish 2 courgettes

100g of mozzarella 2 clove of garlic 1 bunch of fresh oregano Salt and Pepper

Preparation :

Preheat the oven to 180°.

Wash and grate the courgettes finely. Peel and press the garlic.

Wash and chop the herbs. Mix everything in a large bowl and set aside.

Cut the mozzarella into small squares or small strips and set aside. In a bowl, pour the flour, baking powder and salt and mix everything. In a bowl, add the eggs, olive oil, cottage cheese and milk then beat everything together. Add the egg mixture –

cottage cheese in the bowl with the flour and mix until you get a smooth paste. Then pour the filling (zucchini and mozzarella) and stir lightly. Fill the muffin molds to 3/4 then bake for about 15 minutes at 200°C. Once cooked, let them cool slightly for 10 minutes.