Between two Olympic events – or two naps in the sun, depending on your point of view – spend 10 minutes in the kitchen to prepare irresistible seasonal bites. Quick to prepare, quick to devour, this recipe will be a great appetizer, starter or main course for the first Sunday in August!
It’s all in the title: goat cheese , a zucchini , and you have what you need to transform the simplest of cake devices into tasty summer muffins. For the goat cheese, a crottin type cheese is ideal, but you can also opt for a log or another fresh goat cheese.
For 6 muffins, you will need:
- 1 zucchini
- 100 g goat cheese
- 150 g flour
- 3 tsp baking powder
- 1 egg
- 6 cl of olive oil
- 8 cl of milk
- 1/2 tsp salt
Allow 10 minutes of preparation plus less than 30 minutes of baking , that’s all. For more details, find the full recipe at the bottom.
- Sift the flour with the yeast and salt into a bowl.
- Whisk the egg, oil and milk in another, then add the crumbled cheese and grated zucchini.
- Add the dry mixture, mix quickly and divide into muffin molds.
- Bake for about 25 minutes.
Want muffins, but not the same ones? Improvise your own way to adapt the recipe for this summer Sunday.
- No zucchini? Use chopped spinach, sliced sun-dried tomatoes , diced tomatoes or peppers…
- No goat cheese? Swap out the cheese for parmesan, feta , mozzarella , emmental or even blue cheese.
- Looking for protein? Add bacon, smoked salmon or diced smoked tofu.
- No muffin tins? Use the miniature ones available, buttered ramekins or even a cake tin.
- Muffin batter can be made with flour other than wheat, with vegetable milk and/or with sunflower oil.
- It can also be flavored with cumin, curry, herbs from Provence or fresh herbs , mustard or sesame seeds, among others!
