These muffins are great for breakfast with a slab or butter or a mid morning/ afternoon tea.
They are nutrient dense made with spelt and buckwheat flours and the sharpness of the pecorino cheese perfectly balances the zucchini, they are simple to prepare and babies and toddlers love them!
130g white spelt flour
120g wholemeal spelt flour
60g buckwheat flour
80g pecorino grated
150g zucchini, raw grated
250g wholemilk unpasteurised (or dairy free milk - oat milk)
1 egg
80g extra virgin olive oil (use good quality)
1/2 teaspoon baking powder
Black pepper freshly grinded into batter
Makes around 10-12
Method
Line a 12 hole muffin tin with papers or grease with butter so muffins do not stick
Prepare all the dry ingredients, weigh the flours and baking power and put into a large bowlwhish for a few seconds to get some air in the flour mix.
Grate the zucchini and pecorino and if you have a thermomix you can grind the hard cheese for 6 secs
In another bowl combine the wet ingredients, oil, milk and egg, blend with a whisk or use thermomix 5 secs
Combine both the wet and dry ingredients and blend well with a wooden spoon hand stirring gently until all ingredients are well combined (do not over mix)
Take a large spoon and fill each muffin hole until almost to the top
Bake for 30 - 35 minutes on 170 degrees
