(Yield: 1 dozen)
3 cups all-purpose flour
2 1/2 tsps. baking powder
1 tsp. salt
1/8 tsp. ground pepper
2 cups whole milk
2 Tbls. canola oil + extra for greasing pan
1 cup grated zucchini
1 cup grated sharp cheddar cheese
1 spring onion, chopped
1 tsp. fresh thyme, chopped
Pre-heat oven to 325º. Grease muffin tin with canola oil and set aside.
Sift flour, baking powder, salt and ground pepper into a large bowl.
In a separate bowl, whisk together milk, egg and canola oil.
Add wet ingredients into dry and stir until combined.
Squeeze out extra moisture in the zucchini with a paper towel and then fold in zucchini, cheddar cheese, spring onion and thyme, just until mixed.
Spoon the batter into muffin compartments and place in oven. Bake 40 to 45 minutes, or until fork inserted into muffin comes out clean.
Remove from oven and serve or store up to 3 days in airtight container in fridge.♦ End