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Cucumber cupcakes

Author
Cookinero 13 Nov 2022
16570
Cucumber cupcakes

These vegetable muffins can be called salad. It's also a great alternative to a lunchtime piece of bread.

How to cook Cucumber cupcakes

Step 1

cucumber cupcakes

We rub cucumbers, cheese on a coarse grater, and cut the pepper into cubes. Cucumbers must be squeezed out of the juice. Finely chop the garlic. Mix all vegetables, cheese and spices.

Step 2

Mix flour with soda, yogurt, eggs and vegetable mixture. Add salt, sugar and knead the dough.

Step 3

Lubricate the molds with oil, spread the dough, filling 2/3 and bake for 15 minutes. in an oven preheated to 180 degrees.

Step 4

cucumber cupcakes

Lubricate warm muffins with melted butter (you can sprinkle with sesame seeds, poppy seeds) and serve chilled.

Cucumber cupcakes - FAQ About Ingredients, Baking Time and Storage

Yes, Greek yogurt works well as a thicker alternative, but you may need to add a splash of milk to adjust consistency.
Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze them (see freezing tips below).
Absolutely! Replace regular flour with a gluten-free flour blend, ensuring it includes a binder like xanthan gum.
Warm them in a 300°F oven for 5–10 minutes or microwave briefly (10–15 seconds) to avoid drying out.
Yes! Freeze cooled muffins in a sealed bag for up to 2 months. Thaw in the fridge overnight before reheating.
Try almond or coconut flour instead of regular flour, and reduce grated cucumber moisture further to balance texture.
Dill, chives, or smoked paprika add great flavor. Adjust to taste, but avoid overpowering the cucumber.
Yes, but grease the liners lightly to prevent sticking, as the dough is moist.
Use plant-based yogurt, flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg), and vegan cheese or nutritional yeast.

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