Ingredients
- 100 g Zucchini, shredded
- 1/2 ts salt
- 1 egg
- 100 ml buttermilk
- 1 tbs oats
- 100 g flour
- 1/2 ts baking powder
- 1/2 ts baking soda
- 50 g feta
Preparation
1. Toss zucchini with salt and let stand for 10 minutes. Squeeze with kitchen paper to remove excess liquid.
2. Beat eggs with buttermilk. Add the oats, flour, baking soda, and baking powder and mix with a hand mixer until smooth.
3. Crumble the feta and carefully fold it into the batter with the zucchini.
4. Pour into six pre-prepared muffin cups (approx. 50 ml) and place in Softiera insert.
5. Place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2 and place Softiera insert with the muffin cups. Cover and bake for 20 minutes.
6. Topf danach in den umgedrehten Deckel stellen, Place the Navigenio overhead and switch to low level, bake for approx. 10 minutes until pale brown.
7. Let muffins cool slightly and serve while still warm.
Tip
- Serve with a fresh jogurt herb dip or a spicy garlic dip with grated lemon zest.
This recipe has been tested and approved by AMC.
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