Zucchini muffins

Grate the zucchini (300 g) on a coarse grater, add salt (1 pinch) and let it sit for 30 minutes. Squeeze out the excess liquid.

Add ground pepper (to taste), turmeric (1/3 tsp), egg (1 pc), grated goat cheese (50 g) and mix well.

Stir in psyllium (1 tsp, optional) and flaxseed flour (1–2 tbsp). Adjust the consistency of the mixture if necessary.

Divide the mixture into muffin molds greased with ghee (1 tsp).

Bake at 180 °C for about 20 minutes until golden brown.