Ingredients
- 190g (1½ cups) flour
- 60 g (1/3 cup) potato starch
- 60 ml (1/5 cup) milk
- 3 eggs
- 10 g (2 teaspoons) baking powder
- 70 ml (1/3 cup) oil
- 50 g (1/4 cup) parmesan cheese
- 150 g (1 cup) of cheese
- 1 courgette
- Salt
Preparation
- Whisk the eggs. Add yogurt and oil. To mix together. Add flour and baking powder. Whisk the mass.
- Add the parmesan and stir. Stir in the chopped salted zucchini.
- Pour half a measure into a muffin tin. Add the pieces of cheese, then pour the rest of the mixture.
- Bake at 360°F / 180°C for 30 minutes. Serve.
