Savory Oat and Zucchini Muffins with Cheese Center and Roasted Cherry Tomatoes

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease an 8-cup muffin pan with a little of the olive oil.

2. 2

   In a bowl, combine the grated zucchini with the rolled oats, all-purpose flour, baking powder, half of the oregano, 3 g of the salt, and the black pepper.

3. 3

   In another bowl, whisk the eggs with the milk and 2 tablespoons of the olive oil until well combined.

4. 4

   Pour the wet mixture over the dry ingredients and add the chopped chives and grated Parmesan cheese. Stir until you have a thick, even batter.

5. 5

   Fill each muffin cup halfway. Place a few cubes of the semi-hard cheese in the center of each muffin and cover with the remaining batter.

6. 6

   Place the cherry tomatoes on a small baking tray. Add the remaining 1 tablespoon olive oil, the honey, the rest of the oregano, and 1 g of salt. Toss well to coat.

7. 7

   Bake the muffins and tomatoes at the same time at 200 °C / 400 °F for 22 to 25 minutes, until the muffins are golden and the tomatoes are tender and lightly roasted.

8. 8

   Let the muffins rest for 5 minutes before unmolding. Serve warm with the roasted cherry tomatoes on top or on the side.