Zucchini and Goat Cheese Muffins (Print Version)

# Ingredients:

→ Dry Ingredients

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

→ Wet Ingredients

04 - Two eggs
05 - 80ml of skimmed milk
06 - 50ml of light liquid cream

→ Toppings

07 - 100g of zucchini pulp
08 - 50g of goat cheese log
09 - Pumpkin seeds
10 - Salt and pepper

# Instructions:

01 - Turn on your oven and preheat it to 180°C.
02 - In a bowl, stir the flour with the hazelnut powder, baking powder, salt, and pepper.
03 - Wash and peel the zucchini. Then either grate it or chop it into small pieces. Cook it in boiling water for 10 minutes, then let it drain.
04 - Whisk the eggs in a bowl, then add the cream, milk, and zucchini pulp while mixing.
05 - Pour the wet ingredients into the dry ones and stir until the texture gets smooth. Toss in the crumbled goat cheese.
06 - Spoon your mixture into greased muffin molds, sprinkle pumpkin seeds on top, and bake for 30 minutes.
07 - Let the muffins cool a bit in their molds, then take them out and place them on a rack to completely cool.

# Notes:

01 - You can stash these muffins in an airtight box for 2-3 days.
02 - Pop them in the microwave for a few seconds if you want them warm.

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