Zucchini muffins with tomato and cheese filling

Original pastries - tender, juicy zucchini muffins, with tomatoes and cheese filling.

Ingredients

• Zucchini - 250-300 g (1 pc.)
• Tomato - 150-200 g (1 pc.)
• Hard cheese - 100 g
• Wheat flour - 140 g
• Eggs - 3 pcs.
• Baking powder - 1 teaspoon (without a slide)
• Dried garlic - 1/3 teaspoon
• Salt - to taste
• Ground black pepper - to taste
• Vegetable oil (for greasing the mold) - 1 tbsp. the spoon

Directions

1. Prepare food items on the list. From the specified amount, I got 9 medium-sized muffins.
2. The dough for zucchini muffins cooks quickly enough, so it’s better to turn on the oven in advance to warm up to 180 degrees.
3. Wash and dry the zucchini. Grate the zucchini on a medium grater and squeeze out the juice well.
4. In a deep bowl, combine eggs, salt, ground pepper and dried garlic.
5. Whisk the eggs with a whisk or fork.
6. Transfer the zucchini, squeezed from the juice, into a bowl.
7. Wash the tomatoes, dry and cut into small cubes. Drain excess liquid from chopped tomatoes. Transfer the tomatoes to a bowl.
8. Add wheat flour and baking powder.
9. To stir thoroughly. The dough should be quite thick and fall off a spoon or whisk in a lump. Flour and juiciness of vegetables may vary, so if the dough turns out to be watery, add a little more flour.
10. Cheese cut into large cubes. I needed 9 cubes - exactly the number of muffins.
11. Grease a muffin mold with vegetable oil. Pour batter into each well, filling it about half way. Put a cube of cheese in the center of each cell with the dough, lightly dipping into the dough.
12. Put a little more dough in each cell so as to cover the cheese.
13. I have a 6-muffin tray, so I baked the muffins twice.
14. Bake the muffins in a preheated oven at 180 degrees for about 30-35 minutes.
15. Tender, juicy squash muffins, with tomatoes and cheese filling, are ready.
16. Let the muffins cool slightly, remove from the molds and serve.
17. Bon appetit!