- 2 eggs
- 3 tablespoons margarine (melted)
- 1/2 cup milk
- 2 medium squash
- 1/4 bunch of dill
- 4 tablespoons curd cheese
- 2.5 cups of flour
- 1 tea spoon salt
- 1 tea spoon black pepper
- 1 package baking powder
You can cook your muffins in normal, medium-sized cups.
How is it prepared?
Grate the pumpkins and place them on a clean scallop.
Squeeze out excess water. Take a side of the zucchini that comes out of the water and drains well.
Break the eggs into a deep bowl. Beat it lightly.
Add melted margarine and milk on top and mix well.
Add the zucchini on which you put the juices.
Then add the flour and baking powder in a controlled manner. After adding 2 cups of flour, stir well and add half a cup of water to the point you are missing.
Mix well with a spatula.
Finally, add the curd cheese, salt and black pepper.
Spread the prepared mortar on the greased and floured, deep and long muffin containers with a finger space.
Cook for about 20 – 25 minutes until cooked thoroughly in a preheated oven at 180 degrees. Take it out and enjoy it after listening to it at room temperature.
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