Zucchini muffins
Today I made mini zucchini muffins, which are - in my variation - no relation to zucchini bread. They are light-colored with a “refined” (read: subtle but sophisticated) taste, consisting of zucchini with hints of parmesan, lemon, and nutmeg. Having made non-sweet muffins now for the first time, I have to say I love them. They are a great substitution for potatoes or rice in meals where meat should really be the main focus, and they are healthier than sweet muffins since there’s no sugar - not to mention that in this particular case each mini muffin contains the equivalent of at least one thick zucchini slice!
I’ve got a muffin recipe book full of recipes for various muffin types, both sweet and non-sweet. The next non-sweet ones I want to try are the pesto muffins, mmm. I liked the zucchini muffins I made today, but they are better with a meal than just by themselves I think, even though we ate them today as a sort of appetizer to our meal. If you want the recipe, let me know :)