Leek and Zucchini Muffins
12 normal muffins or 24 small muffins
1 tablespoon whole wheat flour
1 tablespoon shredded parmesan cheese (or asiago)
5 or 6 fresh mint sprigs, chopped
Chili flakes, salt, pepper
In a bowl, use your mandoline slicer to julienne the zucchini and leeks. Add the whole wheat flour, cheese and mint. Mix everything with your hands.
Put the mixture in muffin cups. I use the normal size or the mini cups.
Preheat your oven to 350˚F. Cook for 20–30 minutes.
You can replace the zucchini and leek by any vegetable that you like.
You can use other fresh herbs, according to your taste.
My favorite variation is with cooked and drained spinach, very finely chopped. I don’t use mint for the spinach, but I add 1 tsp of nutmeg