Zucchini and cheese mini muffins, lactose free, gluten free

Ingredients

• 230 g Zucchini, peeled, shredded
• 2 1/4 tbsp Pumpkin seeds, toasted
• 75 tbsp Nature yogurt, lactose free
• 110 g Gluten free flour mix
• 1 1/2 pcs Eggs
• 1 1/2 tbsp Chives, fresh, chopped
• 75 ml Unsalted butter, lactose free, melted
• 75 g Gouda, grated
• 60 g Edam, grated
• 3/8 tsp Salt
• 3/4 tsp Baking powder
• 3/4 pinch Black pepper, ground

Method

1. Preheat the oven to 200°C.
2. After shredding the zucchini, place a saucepan onto medium heat, and stew the zucchini until it's tender.
3. Since it contains much water, you need to drain it before mixing with the other ingredients.
4. Mix the flour and the baking powder in a bigger bowl.
5. Take another bowl and mix the eggs, yoghurt, and melted butter in it.
6. Add all the wet ingredients to the flour.
7. Blend well.
8. Add the zucchini, chives, and grated cheese, season the mixture to taste.
9. Be careful since the cheese already added some saltiness.
10. At the end, stir in the pumpkin seeds.
11. You may keep some of them for decorating the tops.
12. Prepare the 12-holed mini muffin form, place in the muffin papers and spoon the mixture in.
13. The mixture should fill the papers almost to the top, but leave 0.5cm free.
14. Bake the muffins in the preheated oven for 15-20 minutes.
15. Serve warm or cooled with sour cream!