Squash and cottage cheese muffins

Description

These muffins turn out very tender and soft, with a Golden crust. Like them even those who doesn't like zucchini. Try it!

Ingredients

Zucchini

1 piece
Cheese

200 g
Chicken egg

2 piece
Butter

100 g
Leavening agent

1 tsp
Flour

200 g
Dill
Salt

Cooking

Preheat the oven to 200 0C. Melt the butter and leave to cool. Zucchini peel and grate on a coarse grater. If the zucchini is very juicy, drain off excess juice.

Sift flour, add baking powder.

Mix cottage cheese and eggs. If the cheese grainy, it is better to wipe it through a sieve.

Chop the dill finely and mix with grated zucchini. Add the mixture of curd, salt. Pour in the melted butter. Then add the flour and knead stiff dough.

Fill the molds to 2/3 of the volume (I have silicone, so oil can not lubricate if using other forms of grease). Bake for 35-40 minutes depending on oven.