Zucchini and garlic muffin

Ingredients

• 200 g Almond flour
• 2 pcs Zucchini, small, grated finely
• 120 ml Olive oil
• 4 tbsp Water
• 2 tsp Basil, fresh, chopped
• 1 tsp Baking soda
• 3 clove Garlic, peeled, mashed
• 1 pinch Salt, table

Method

1. Preheat oven to 180°C.
2. Oil a 6-hole muffin tin with some olive oil.
3. Sprinkle the salt on zucchinis and let is stand til' it has some excess liquid on the bottom of the bowl.
4. At that point add mashed garlic, almond flour, baking soda and remaining olive oil.
5. If the batter is too thick, add the 4 tabkespoon of water.
6. Fold in chopped basil.
7. When well-combined, spoon the batter to muffin tin, to 2/3 full.
8. Bake for 20-25 minutes or until firm to the touch.
9. Serve when cooled to room temperature.