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Le Chaudron recipe
Muffins salés jambon-courgette
Savory ham and zucchini muffins
⏱ 32 minServes 4Easy190 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
120 g (4 oz)whole wheat flour
3eggs
1zucchini
2 slicesbayonne ham
50 g (2 oz)grated cheese
100 ml (½ cup)unsweetened almond milk
1 tspbaking powder
1 pinchsalt
- 120 g (4 oz) whole wheat flour
- 3 eggs
- 1 zucchini
- 2 slices bayonne ham
- 50 g (2 oz) grated cheese
- 100 ml (½ cup) unsweetened almond milk
- 1 tsp baking powder
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) and lightly oil the muffin pan cups.
- Wash the zucchini, grate finely and lightly squeeze out the excess water.
- Beat the eggs in a bowl with the almond milk, then whisk in the flour, baking powder and salt.
- Stir in the grated zucchini, diced ham and grated cheese.
- Divide among the cups without filling them completely, as the muffins will rise.
- Bake 25 min until golden and firm, then unmold while warm.
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