Zucchini Muffins
Recipe type: Lunch
Ingredients
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of garlic infused oil
- 2 tablespoons of onion infused oil
- 4 medium size zucchini (courgettes) thinly sliced
- 1 teaspoon of maple syrup (optional)
- 2 teaspoons of herbs: parsley and thyme (fresh or semi dried is better)
- 4 eggs, lightly beaten
- 100 ml (1/3 cup) lactose free cream
- 50g (½ cup) freshly grated parmesan cheese
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- In a pan heat up the olive oil and the onion infused oil
- Add the zucchini and cook them for around 20 minutes, stirring them often, until they look cooked and caramelised
- Add the salt and pepper, the maple syrup, the herbs plus the garlic infused oil and mix it all together
- Remove from the heat and let it cool completely
- Preheat the oven to 180°C (around 350°F)
- Beat the eggs with the cream, add pinch of salt, the mustard and grated parmesan cheese
- Add the cold zucchini to the mixture
- Grease a 12 muffin tin and divide the mixture
- Cook for 25 mins, or until the muffin quiches are set and have a nice golden colour
- Remove from the oven and let it cool down for 5 minutes
