Muffin with Ricotta of Bufala Campana PDO and zucchini

Ingredients for 12 servings

200 g of flour 00
100 ml of milk
100 g of Ricotta di Bufala Campana PDO
100 ml of seed oil
3 eggs
400 g of zucchini
80 g of grated parmesan cheese
1 sachet of instant yeast for savory pies
Evo oil qb
1 clove of garlic
salt qb
pepper to taste

Wash the zucchini and cut into cubes then cook with a little oil in a pan adding a clove of garlic.
Sauté the zucchini without crumbling.
In a bowl put all the liquid ingredients: eggs, milk, seed oil, ricotta and work with a whisk.
At this point add the dry ingredients: flour, Parmesan, sifted yeast, salt, pepper and mix well.
Add the fried zucchini to the latter and transfer the dough into the muffin cups.
Bake in a preheated oven at 180 ºC for 20-25 min. Cool and serve.