Zucchini muffins with sausage

Zucchini muffins with sausage

Ingredients

Chicken egg – 4 pcs.

Semi-smoked/smoked sausage – 150 g

Wheat flour – 140 g

Baking powder – 2 tsp.

Green onions – 3-4 stalks

Parsley/fresh herbs – 0.5 bunch

Garlic – 1 clove

Ground dark pepper - to taste

• 100 kcal
• 1 hour 10 minutes
• 1 hour 10 minutes

Photo of the finished dish

Video recipe: Zucchini muffins with sausage

Step-by-step recipe with photos and videos

Zucchini muffins with sausage are a simple, but indescribably delicious, light pastry that the whole family will love. Prepared with the addition of a small amount of flour, based on eggs and grated zucchini, the muffins are juicy, light, soft and spongy. At first glance, the rather simple interior made from pieces of smoked sausage and fresh herbs gives the muffins an indescribably appetizing smell and taste. These cupcakes are perfect for everyone. They can be served as a snack, breakfast, afternoon snack, or taken with you on the road or on a picnic, as they are equally good both warm and chilled. Try it!

Prepare the ingredients according to the list.

Grate the zucchini.

Add 1-2 pinches of salt, stir and leave the zucchini for 20-30 minutes so that they release the juice.

Then drain all the released juice and squeeze out the zucchini.

Prepare the internal components. Cut sausage, garlic and fresh herbs into small pieces.

Add the eggs to the grated zucchini and mix everything thoroughly.

Then evenly, adding in small portions, stir in the wheat flour mixed with baking powder.

Stir everything thoroughly so that there are no lumps left. You should end up with a thick, viscous dough that does not drip off a spoon.

Add pieces of sausage, herbs, garlic and ground dark pepper. If the sausage is not salted, you can also add a small pinch of salt. Stir everything thoroughly.

Distribute the prepared mixture into individual baking pans, filling the pans approximately 2/3 full, as the cupcakes will slightly increase in size during the baking process. You can use paper or iron muffin molds, but the most successful option is silicone molds, previously greased with vegetable oil.

Place the prepared zucchini muffins with sausage in an oven preheated to 200 degrees and bake until golden brown. Depending on the size of the cupcakes, the process may take from 20 to 45 minutes. You can check the readiness of the cupcakes with a wooden skewer.

Leave the finished muffins in the switched off oven for another 10 minutes, then cool slightly and serve.

Zucchini muffins with sausage are ready. Bon appetit.

Zucchini muffins with sausage - tender, soft and fragrant

Zucchini muffins with sausage are a vegetable appetizer that can be prepared quite quickly as a snack or instead of a main course. They turn out to be very tender, fragrant and soft in taste. It is best to serve them warm, but almost everyone prefers to eat them cool or, on the contrary, hot. You can serve them with sour cream or create a sauce from it with the addition of chopped garlic.

You should buy zucchini young, because there will be no seeds inside. When choosing sausage, it is better to give preference to smoked sausage, but if you have an ordinary doctor’s sausage in the refrigerator, then feel free to use it. It is better to buy a homemade tomato; the perfect variety would be “Bull’s Heart”. It is best to bake zucchini muffins in silicone molds. If you don’t have them, then use ordinary ones, just be sure to carefully grease them with vegetable oil and sprinkle the bottom and sides with semolina.

Ingredients:

• Zucchini – 1 pc.
• Egg – 1 pc.
• Smoked sausage – 50 g.
• Salt - to taste;.
• Ground dark pepper - to taste.
• Tomato – 0.5-1 pcs.
• Flour – 2-3 tbsp. l.

How to cook:

1. Wash the zucchini very well, cut off the edges on both sides. Now grate the vegetable on the side where the large holes are.

If the vegetable you are using is not young, then be sure to peel the skin.

2. Beat an egg into the squash mixture, add salt and ground dark pepper.

3. Cut the sausage into small cubes. Place it on top of the previous mixture.

4. Wash the tomato and cut into the same pieces as the sausage.

5. Add premium flour.

6. Now mix all the ingredients very well; it is most convenient to do this function with a kitchen spoon or with your hands.

7. Grease silicone molds with vegetable oil. Place the zucchini mixture in any of them.

8. Place the zucchini muffins with sausage in an oven preheated to 190 degrees for 25-35 minutes.

Perhaps the production time will be a little huge or, on the contrary, the smallest. It all depends on what kind of oven you have.

9. After this, very carefully remove them from the molds, place them on a dish and serve.

Zucchini muffins with sausage and cheese

A lot of zucchini grew, no matter what they did with them, I was already tired of making pancakes, I decided to make cupcakes and it turned out very tasty! Give it a try.

Ingredients for Zucchini Muffins with Sausage and Cheese:

• Zucchini (Medium zucchini) – 2 pcs.
• Sausage (no matter what kind without fat) - 100 g
• Hard cheese – 150 g
• Chicken egg - 2 pcs
• Drink – 100 ml
• Mayonnaise - 5 tbsp. l.
• Salt - 1 tsp.
• Wheat flour / Flour - 300 g
• Soda (without slide) - 1 tsp.
• Vegetable oil (For greasing the mold)

Production time: 60 minutes

Number of servings: 20

Nutritional and energy value:

Recipe for Zucchini Muffins with Sausage and Cheese:

Grate the zucchini on a large grater, add eggs, mayonnaise, soda, salt, drink

Finely chop the sausage

Grate the cheese on a large grater

Stir and add flour

Grease the molds with oil and spread the dough, put in a preheated oven and bake at 180C. I baked for 20-25 minutes. Later I lowered the heat and baked for another 5 minutes.

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Photo “Zucchini muffins with sausage and cheese” from those who made it (1)

Comments and reviews

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May 29, 2017 lioliy1967 #

May 29, 2017 pns051182 # (recipe creator)

September 5, 2016 chapushil #

September 2, 2016 a-medveda #

September 2, 2016 malinka1972 #

September 2, 2016 pns051182 # (recipe creator)

September 2, 2016 lelikloves #

September 1, 2016 elena25091963 #

September 1, 2016 oleninata76 #

September 1, 2016 pns051182 # (recipe creator)

September 1, 2016 marfutak # (moder)

September 1, 2016 malinka1972 #

September 1, 2016 toropova su #

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Zucchini muffins with sausage. Step-by-step recipe with photos

Zucchini muffins with sausage are a good homemade option. Savory muffins are perfect as a pre-dinner snack or as a substitute for bread. For me, these cupcakes were a real discovery. They are prepared quite simply, but how delicious they turn out. I took the recipe for zucchini muffins with sausage from my sister, who is very fond of all kinds of exciting baked goods, and which she always turns out very well.

After these cupcakes came out for me, I decided to share with you the recipe for making them. By the way, if you don’t have small molds, then the finished dough can be poured into a huge muffin tin or a rectangular bread pan and bake one large zucchini muffin with sausage.

To make these muffins, you can use not only various types of smoked sausage, but also bacon or ham. It will also be very tasty with them, tested in practice. As for zucchini, zucchini of any degree of maturity and variety are suitable for these muffins. Muffins made from young zucchini with green flesh turn out more greenish than muffins made from snow-white mature zucchini.

And in the end, I would like to remind you that the taste of these zucchini muffins can be constantly varied by adding certain additives. For example, adding fresh herbs, various dry spices or cheese to them. Now let's see how to make zucchini muffins with sausage step by step .

• Smoked sausage - 200 gr.,
• Testicles - 2 pcs.,
• Zucchini - 1 pc.,
• Sour cream 20% fat - 1 cup,
• Soda - 1 teaspoon,
• Vinegar - 1 teaspoon,
• Salt - to taste
• Sunflower oil (refined) - 4 tbsp. spoons,
• Premium wheat flour - 2 cups

Zucchini muffins with sausage – recipe

Cut the skinned smoked sausage into small cubes.

Rinse the zucchini. After peeling it, grate it on a small or medium grater. The insides for the cupcakes are ready, let's prepare the base.

Beat the eggs into a bowl.

Pour sour cream over them. Add salt.

Whisk the sour cream and eggs.

Pour in sunflower oil.

Quench the baking soda with vinegar and add it to the cupcake base.

Stir the mixture thoroughly. To ensure that the muffins rise and are airy, it is recommended to sift the wheat flour through a sieve before adding it to the dough. Add flour in small portions, stirring the dough constantly.

The dough for muffins with zucchini and sausage should be thicker than for pancakes.

Place the grated zucchini, having previously strained them from the juice, and the sausage cubes into a bowl with the dough.

Stir it thoroughly so that the zucchini and sausage are evenly distributed throughout.

Preheat the oven to 190C. Grease cupcake or muffin tins with sunflower oil using a brush. Using a tablespoon, scoop the dough into the molds. The most important question that interests almost all housewives when baking cupcakes and muffins is how to fill out the form.

It is recommended to fill cupcake and muffin tins 3-4 full so that the dough has room to rise. Personally, I like tall muffins, so I fill the molds to the top. If there are not enough molds, but the dough remains, this is not a failure. Using the remaining dough, fry the zucchini pancakes in a frying pan.

muffins with zucchini and sausage for 30 minutes (on the middle shelf). The times indicated are approximate and will depend on the characteristics of your oven. Check the readiness of the cupcakes with a match. You can also take a wood skewer. After removal, the skewer must be dry.

Ready-made muffins can be eaten once they have cooled slightly, but remember that hot baked goods are harmful to the stomach. I will be glad if you like this recipe.