Savory muffins with zucchini
Muffin salati con zucchine
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400 g flour type 2
3 zucchini, grated
80 g corn oil
soy milk to taste
8 dried tomatoes soaked
2 C salted capers
2 C of olives
1 bunch basil
1 packet of yeast cream of tartar
salt
pepper
pine nuts for garnish
The capers in water desalination.
Wash the basil and shred the leaves.
Cut the sun dried tomatoes and olives into small pieces.
In a bowl mix all the dry ingredients; add olive oil and grated zucchini.
Mix and add the soy milk until you get a creamy consistency.
Add the capers, cherry tomatoes, olives, basil and fill the molds and garnish with pine nuts.
Bake at 180° C for 20 minutes.
Unmold and serve warm or cold.
Thanks to Manuela Palestra - www.cucinanaturalelab.it
