Who says cupcakes have to be only sweet? They were originally baked back in ancient Rome and were similar to bread, both in taste and shape. And they can also be made with a variety of vegetables, especially in season. Now is the time to diversify the menu, and bake zucchini and bacon muffins.
- Zucchini 2 pieces.
- Garlic 3 cloves
- Egg 1 egg
- Flour 100-250 grams
- Greens to taste
- Bacon 100 g
- Spices To taste
Grate zucchini on a fine grater, put in a colander and let stand for 10 minutes to drain the juice.
Crush the garlic with a garlic crusher.
Cut bacon into large cubes.
Put grated zucchini in a bowl, beat the egg, add garlic, salt and spices.
Mix and add flour until the dough is about the consistency of sour cream.
Pour the batter halfway into the forms, put a piece of bacon in the middle and pour the batter on top.
Bake in a preheated 180°C oven until tender.
Finished muffins decorate with greenery and serve to the table.