You’ll love these courgette muffins. They’re so good and moist

Make these delightful courgette muffins for an aperitif or a savory snack. They’re fantastic. These marvels would undoubtedly delight everyone. They’re fantastic. You’ll enjoy their silky pastry and delicious flavor. I’ll be waiting in the kitchen for you to finish them.

Preparation time: 25 minutes
Cooking time: about 20 minutes
Serving size: 6

2 tbsp mayonnaise
2 tbsp sour cream
10 pitted olives
4 pickled gherkins
70 g flour
1 tbsp baking powder
2 tbsp vegetable oil
2 eggs
50 g cheese
5 cl milk
3 tbsp semolina
1 potato
1 courgette
3 cloves of garlic

How do I make the courgette muffins?

Wash the courgette and grate coarsely.

Season with salt and leave to drain for ten minutes in a colander.

Preheat the oven to 180 degrees.

Peel, rinse and grate the potato.

Squeeze the vegetables with your hands and place in a bowl.

Add the semolina and milk and mix well.

Leave to rest for a quarter of an hour.

Then add the grated cheese, oil and chopped parsley.

Beat the eggs into an omelette and add to the mixture.

Continue with the flour and baking powder.

Mix well.

Grease a muffin tin.

Divide the batter between them and bake for around twenty minutes.

Cut the olives and gherkins into small pieces.

Place in a bowl with the chopped garlic and dill.

Add the mayonnaise and cream.

Serve the courgette muffins with this sauce.