Hi
I made mini zuchinni cakes today after finding them on the muffin recipe page. They taste delicious! My question is- in the middle should they have a similar consistency to a quiche?
Emma- i had a quick look for the recipe on the muffin thread but couldn't find it so I won't be much help. When I make zucchini cake it is not so wet on the inside as quiche would be- more bready/doughy. No help really but wanted to help....sorry...
I havent seen the recipe, but if it is a cake/muffin recipe then the centre shouldnt be like a quiche.
Generally speaking it may have been too moist due to excess water or milk/cream content. As I said, havent seen the recipe, can you link it and I will have a look and give you a better answer.
The other thing is how you mix a muffin or savoury cake. They should only just be combined. Not like a cake batter, if you catch my drift. So a little less liquid and less mixing. Check your oven temp too. this will have a massive impact, particularly if you are opening the oven during cooking
Sure that doesnt help all that much, but if you link the recipe or copy it here I can give you a better answer! lol
Sorry it was actually in the Toddler Recipe thread..
I've copied it below
Mini Zucchini Cakes
Makes 12
Ingredients
1 1/2 C grated zucchini
1/2 C grated carrot
1 small onion, chopped
3 eggs
1/2 C grated cheese
1/2 C self-raising flour
1 tsp tomato paste
1 stock cube
1/4 C milk
1 tsp each of rosemary,
basil and oregano.
Ham/bacon (optional)
Method:
Combine all ingredients in a large bowl, mixing well. Spoon mixture into mini muffin trays sprayed with canola cooking spray and bake in 180 C oven for 20 minutes, or until top bounces back when tapped lightly. Serve warm or cold.
yes ive made a very similar recipe and they turned out like a quiche.... there is an awesome zucchini weight watcher muffin recipe online that's also awesome.
Registered User
a quick question about mini zuchinni cakes
Reply With Quote
Bookmarks