Tuna Zucchini Cupcakes are an easy and incredibly delicious light pastry that the whole family will enjoy. Cupcakes are light, tender, soft, porous and moist. And the filling of tuna and eggs gives the muffins an incredibly appetizing aroma and taste. These cupcakes are versatile and make a light snack. They can be served with broth or soup, or taken on picnics as they taste equally good warm or chilled. For me, these cupcakes were a real find. They are very easy to prepare, but taste delicious. I got the recipe for Tuna Zucchini Muffins from a neighbor who loves all sorts of interesting pastries and always succeeds. After baking these cupcakes, I decided to share the recipe for making them with you. Be sure to try the cooking. Thats very delicious! Have a nice day everyone

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Ingredients:

1 zucchini
2 boiled eggs
1 potato
3 tbsp semolina
50ml milk
180 g canned tuna
50 grams of cheese
2 eggs
1 tbsp baking powder
70g flour
Bunch parsley
Bake at 180°C for about 20 minutes

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