Gluten Free Zucchini, Parmesan and Rosemary Muffin

The other day I went to another open air cinema in London,  what a great experience!  The film was 2011, Crazy Stupid Love  a romantic comedy-drama film.  The venue was the grounds of Somerset House. I was invited by my friend  and food blogger  extraordinaire Jeanne, who convinced me, that the film staring Ryan Gosling was excellent. After hearing his name I didn’t need much convincing.  Lately,  Jeanne and her husband acquired an allotment near their house. It’s been quite a crop this year. They have been growing lots of delicious vegetables and fruits. I was very excited when she brough a bag full of zucchini and squash for me at our cinema outing.  How fabulous! Having so much zucchini I kept thinking about a nice recipe…

 I have a few friends who suffer from some form of food intolerance, so I thought I would come up with a nice and easy recipe for them. It’s can be quite a challenge for them to find an easy recipe to make, tasty to eat and some of them are not really into cooking let alone baking. Hopefully this recipe will help, a bit. I hope… I chose chestnut flour for its sweet and rich
flavour. It’s made from dried, milled chestnuts and used in cooking and baking in some parts of Italy and France. It’s something of a delicacy and well worth tracking down. It can be found mainly at health shops. Here is the recipe for Zucchini, Parmesan and Rosemary mini muffins, a winning
combination.

Ingredients:
1 cup of chestnut flour (200gr)
40 gr of grated Parmesan, leave it out if you are lactose intolerate, or replace with hard goat cheese, grated if you prefer
1 tablespoon baking powder
1 medium organic egg
1/2 cup  of cows milk or soya milk
3 tablespoon  of olive oil
250gr of Zucchini grated or small diced
1 tablespoon of fresh rosemary, chopped
salt and pepper to taste 

Special equipment : 24 mini muffin cases or 12 regular muffin cases 

Method:
1) pre-heat the oven to 180C, grease and flour 24 mini muffins cases
2) in a mixing bowl add the wet ingredients: eggs, milk and olive oil, mix well and reserve
3) in another bowl sieve the chestnut flour, baking powder and add the grated Parmesan
4) add the wet ingredients to the bowl containing the dry ingredients, mix well add the rosemary, salt and pepper to taste
5) dispense the mixture into the muffins cases, about 3/4 , don’t overfill the cases, because the dough will rise
6) place in a tray and in the pre-heated oven, bake for 20mins

 A delicious sweet and savoury muffin with a nutty flavour