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Export 14 ingredients for grocery delivery
Step 1
Place the grated zucchini in a sieve. Add salt and mix. Let stand for 30 minutes at room temperature. Rinse in cold water and drain. Press firmly with your hands to extract as much water as possible.
Step 2
Preheat oven to 350°F (180°C). Grease a 12-cup muffin pan with butter or insert silicone or paper liners.
Step 3
In a large bowl
Step 4
mix the flours
Step 5
baking powder
Step 6
baking soda
Step 7
pepper
Step 8
Espelette pepper
Step 9
garlic powder
Step 10
nutmeg and herbes de Provence.
Step 11
In another bowl
Step 12
beat the eggs with the sugar
Step 13
butter and Quark. Using a rubber spatula
Step 14
fold in the well-drained zucchini and Swiss cheese.
Step 15
Pour the liquid ingredients into the bowl with the dry ingredients and mix. Divide the batter among the muffin cups.
Step 16
Bake in the centre of the oven for about 35 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Step 17
Once cooled
Step 18
store in an airtight container in the refrigerator for up to 5 days or in the freezer for 3 months.
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