Photo – Food Styling Antonia Kati
These muffins are super delicious! Zucchini keeps the muffin moist and graviera cheese adds a lot of flavor! Ideal snack for kids at school, too!
Serves: 12 Preparation time: 20m Cooks in: 35m Ready in: 55m
100ml extra light olive oil + 2 tbsp
2 medium zucchinis, in small cubes
160 gr all-purpose flour
1 tsp baking powder
120ml single cream
100 graviera cheese, grated*
200 gr anthotiro cheese, in cubes*
½ bunch dill, only the leaves, finely chopped
50 gr black Kalamata olives, pitted, finely chopped (optionally)
salt, freshly ground black pepper
Preheat the oven at 170C and grease a muffin pan.
In a non-sticking pan heat two tbsp extra light olive oil and fry zucchini cubes in high heat for 4-5 minutes. Drain on kitchen paper.
In a large mixing bowl, combine the eggs, flour, baking powder, salt and pepper until smooth. Add 100ml olive oil and single cream and combine well.
Add graviera cheese and anthotiro cheese and whisk until just incorporated.
Stir in the zucchini, dill and olives with a wooden spoon until evenly dispersed. The batter will be thick, it’s ok.
Spoon the batter into the prepared muffin tin (about ¾ full) and bake for 25-30 minutes or until the muffins become fluffy, their tops are just golden, and a skewer inserted in the center comes out clean.
Allow muffins to cool in the pan for at least 10 minutes before removing. Cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
-Graviera cheese is the second most famous Greek cheese after feta. There are various kinds of graviera cheese. Here we use Cretan graviera, which is slightly sweet.
-Anthotiro is a traditional fresh whey cheese made of unpasturised sheep’s and goat’s milk or mixtures of these. Alternatively, use fresh ricotta cheese.