Savory Zucchini and Provola Muffins

The savory muffins with zucchini and provola are a delicious snack that can be served as an appetizer or a bite. Here’s how to prepare them.

Ingredients

• 250 g flour
• 2 medium zucchini
• 150 g provola (or another stretchy cheese of your choice)
• 100 ml milk
• 2 eggs
• 80 ml extra virgin olive oil
• 1 packet baking powder for savory cakes
• Salt to taste
• Pepper to taste
• A pinch of nutmeg (optional)

Preparation

1. Preheat the oven to 180 °C and prepare a muffin tin by greasing it or lining it with paper liners.
2. Wash and grate the zucchini. You can choose to grate them with a coarse or fine grater, depending on the texture you prefer in the final muffin.
3. Cut the provola into small cubes.
4. In a bowl, beat the eggs with the salt, pepper, and a pinch of nutmeg. Add the oil and milk and mix well.
5. Incorporate the sifted flour with the baking powder, stirring to avoid lumps.
6. Add the grated zucchini and cubed provola to the batter and mix until you obtain a homogeneous mixture.
7. Distribute the batter into the muffin molds, filling them about 3/4 full.
8. Bake the muffins and cook them for about 20-25 minutes or until they are golden and a toothpick inserted in the center comes out clean.
9. Let the muffins cool for a few minutes in the tin, then remove them from the molds and serve warm or at room temperature.

Trivia

Savory muffins are a variant of classic sweet muffins and can be customized with multiple ingredients, from vegetables to cheeses to cured meats. They originated in America but have spread throughout the world, with each culture adding its local variants. In Italy, for example, typical cheeses like provola or pecorino are used to give an all-Italian touch to this international preparation. Enjoy your meal!