half pot of dried tomatoes
3cl olive oil
2 fromages frais (petit suisse)
2 whole eggs
1 sachet of baking powder
1 pinch of cumin
35g grated parmesan
2 teaspoons of the tea 'matcha grand cru'
1 sachet of vanilla brown sugar
salt and pepper
Preheat the oven to 392°F (200°C). Wash the zucchinis and grate them without peeling. Cut the dried tomatoes in pieces. In a bowl, mix the eggs, the oil and the fromage frais. Add the vanilla sugar and mix the whole. Then add the flour, the baking powder, the milk, the cumin, the plain tea 'Matcha grand cru' and then the parmesan. Stir well until the dough becomes very smooth. Incorporate the grated zucchini, and the pieces of dried tomatoes. Pour the dough into muffin molds. Put in the oven for 20 to 25 minutes, watching the cooking so that the small cakes keep a beautiful pepper color, drive a knife into them to check if they are cooked (if the knife comes out dry, the cooking is then finished). Leave them to cool down and remove from the molds. Savor them cold for more intense flavors.