Cucumber Muffins

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Cook Time:

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About the Recipe

Ingredients

Oligold Cream Cheese, Australia 200g
Devondale Pat Butter, Australia 150g
Low-gluten flour 350g
egg 100g
milk 200g
Cucumber 150g
caster sugar 40g
Baking powder 10g

Decoration
Candia Professionnel UHT Whipping Cream 35.1%, France 50g
Zucchini (thinly sliced)

Preparation

Cut the Italian cucumber into small cubes and stir-fry over high heat. Set aside to cool.

Mix the butter and sugar, then add the eggs one by one until fully mixed.

Add the sifted flour and mix with milk.

Add the cream cheese and Italian cucumber cubes, and mix well.

Put it in a preheated 180℃ oven and bake for about 15 minutes.

Decorate the sponge cake with whipped cream and cucumber slices.