This recipe is inspired by type of cornbread “proja” traditional made in my country. Of course I had to substitute white and corn flour used in this recipe with more suitable low carb nut flour so almond flour fits great. Neutral and mild flavor of zucchini gives this recipe nice moisture and softness so these cuties just melts in your mouth. They can be made in 12 muffin tin but for some reason flavor stands out more in smaller size. Let me know what works for you!
Prep time: 15 min
Cooking time:25 min
Total time: 45 min
Course: Breakfast, dinner
Servings: 24 mini muffins
250 g feta cheese (ricotta cheese goes well too)
1/2 cup avocado oil
1 1/2 cup grated zucchini
1 1/2 cup almond flour
2 tsp baking powder
1/2 tsp salt (optional)
Note: If the blend is too dense, add sparkling water to make it thinner. Sparkling water will make it less dense and fluffier then adding regular water or milk.
1.Preheat the oven on 375 F and grease the little muffin tin with cooking spray or avocado oil.
- Grate zucchini in sieve and leave it for 30 min sprinkled with a little salt. Let it drain and squeeze liquid as much as possible.
- In a large bowl mix eggs and oil with hand mixer. Add crumbled feta cheese.
- Blend almond flour, baking powder and salt in an egg mixture. Mix in shredded zucchini.
- Divide the batter among prepared muffin tins and bake 30-35 min or until the tops are lightly brown.
These cute muffins go well with eggs and bacon as a great filling start of the day.