These muffins are super delicious! Zucchini keeps the muffin moist and graviera cheese adds a lot of flavor! Ideal snack for kids at school, too!

Serves: 12 Preparation time: 20m Cooks in: 35m Ready in: 55m

Ingredients
100ml extra light olive oil + 2 tbsp
2 medium zucchinis, in small cubes
4 eggs
160 gr all-purpose flour
1 tsp baking powder
120ml single cream
100 graviera cheese, grated*
200 gr anthotiro cheese, in cubes*
½ bunch dill, only the leaves, finely chopped
50 gr black Kalamata olives, pitted, finely chopped (optionally)
salt, freshly ground black pepper

Method
Step 1
Preheat the oven at 170C and grease a muffin pan.

Step 2
In a non-sticking pan heat two tbsp extra light olive oil and fry zucchini cubes in high heat for 4-5 minutes. Drain on kitchen paper.

Step 3
In a large mixing bowl, combine the eggs, flour, baking powder, salt and pepper until smooth. Add 100ml olive oil and single cream and combine well.

Step 4
Add graviera cheese and anthotiro cheese and whisk until just incorporated.

Step 5
Stir in the zucchini, dill and olives with a wooden spoon until evenly dispersed. The batter will be thick, it’s ok.

Step 6
Spoon the batter into the prepared muffin tin (about ¾ full) and bake for 25-30 minutes or until the muffins become fluffy, their tops are just golden, and a skewer inserted in the center comes out clean.

Step 7
Allow muffins to cool in the pan for at least 10 minutes before removing. Cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

NOTE
-Graviera cheese is the second most famous Greek cheese after feta. There are various kinds of graviera cheese. Here we use Cretan graviera, which is slightly sweet.
-Anthotiro is a traditional fresh whey cheese made of unpasturised sheep’s and goat’s milk or mixtures of these. Alternatively, use fresh ricotta cheese.