Ingredients
For the filling:
- 2 medium-sized zucchinis
- 1 dash of olive oil
- 1 shallot
- 1 pinch of 5-berry blend
- 4 slices of cheap smoked salmon
For the wet mixture:
- 1 white cheese
- 75 g of melted butter
- 3 eggs
For the dry mixture:
- 250 g of flour
- 1/2 sachet of baking powder
- 1 big pinch of salt
Preparation
Step 1: Prepare each mixture separately.
Step 2: Peel and slice the shallot in a sauté pan with olive oil and cook.
Step 3: Peel and grate the zucchinis (coarse grater) on top of the sauté pan, add the pinch of 5-berry blend and let it simmer for 10 minutes over medium heat.
Step 4: Meanwhile, cut the smoked salmon into small pieces.
Step 5: Then, put the salmon and contents of the sauté pan in the wet mixture. Mix well.
Step 6: Finally, put the wet mixture in the dry mixture and mix roughly with a spoon, leaving lumps.
Step 7: Bake for 25 minutes at 180°C (thermostat 6).
Step 8: For an appetizer, serve 1 or 2 still-warm muffins on a seasoned green salad.
Utensils
- 1 baking rack – Top of the best baking racks
- 1 muffin tin – Top of the best muffin tins
- 1 salad bowl – Best-selling
- 1 sauté pan – Top 3 of the best sauté pans
- 1 grater – Top of the best graters
- 1 oven – Top of the best ovens
- 1 pitter – Best-selling