Savory zucchini muffins (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 50g ground hazelnuts
02 - 180g all-purpose flour
03 - Half a packet of baking powder

→ Wet Ingredients

04 - 5cl of light liquid cream
05 - 2 eggs
06 - 8cl skim milk

→ Topping

07 - Pumpkin seeds
08 - A pinch of salt and pepper
09 - 50g goat cheese (log style)
10 - 100g zucchini flesh

# Instructions:

01 - Heat up your oven to 180°C.
02 - In a large mixing bowl, combine the flour, hazelnut powder, baking powder, a pinch of salt, and some pepper.
03 - Wash and peel the zucchini, then either grate it or chop it into tiny pieces. Cook it in boiling water for 10 minutes, then drain.
04 - Whisk the eggs in a bowl, then add in the cream, milk, and zucchini flesh.
05 - Slowly pour the liquid mix into the dry mix and stir until smooth. Toss in the crumbled goat cheese.
06 - Scoop the batter into greased muffin tins, sprinkle pumpkin seeds on top, and bake for 30 minutes.
07 - Let the muffins cool, take them out of the tins, and let them sit on a rack until fully cooled.

# Notes:

01 - You can keep these muffins fresh for 2-3 days in an airtight container.
02 - Want them warm? Just heat for a few seconds in the microwave.

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