Zucchini muffins with cream cheese and salmon

Zucchini - 350-400 gr
Cheese - 80 gr
Eggs - 2 pcs
Flour - 140 gr
Baking powder - 1 tsp. baking powder
Sunflower oil-50ml
Salt to taste
cream cheese - 400gm
smoked salmon
1. Grate the zucchini on a fine grater, squeeze out the juice a little. Grate cheese on a coarse grater, combine all ingredients for the dough, ready.
2. Bake at 200g for 25-30 min. (In a preheated oven).
3. For the caps, mix cream cheese and salmon. After the cupcakes have cooled a bit, make salmon and cream cheese caps on them.
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