We like to eat these muffins for afternoon snack when we don’t want anything sweet. I make mini muffins so they are perfect for little children hands. They disappear very quickly.

300 g zucchini

120 g grated cheese

1/2 middle-sized onion

2 tbsp cornstarch

1/2 tsp black pepper

1 tsp sugar (optional)

50 ml dill and parsley, chopped

3 middle or 2 large eggs

Grate zucchini and squeeze out the liquid. Using a bit of butter stir-fry the onion, then add grated zucchini and stir-fry for 3-5 minutes more, add pepper, sugar and leave to cool. Whisk the eggs together with cornstarch, add chopped herbs, grated cheese and zucchini. Mix well until combined and spoon into the greased muffin tins. Bake at 180°C for 15-18 minutes. Serve muffins with sour cream, as a separate meal or as a garnish.

Source: Carina-forum