GLUTEN-FREE MUFFINS WITH ZUCCHINI

RECIPES

(6 ps)

120 g zucchini
8-10 olives
150 g chickpea flour
1 tbsp. starch
1 tsp baking powder
1 tsp dried thyme
1 tsp dried basil
asafoetida or garlic to taste
salt and pepper to taste
220 ml of water or milk

 

Cut zucchini into small cubes and the olives into rings. Combine all the dry ingredients, add zucchini and olives. Add water or milk and mix well. Put the dough in muffin tins. It will be very liquid, do not be alarmed, it should be so. Bake at 180C for 40-45 minutes. Cool completely and only then take out.