Savory Muffins Recipe

Ingredients:
2 medium-sized zucchinis
4 oz (125 g) sharp, hard cheese (such as Cheddar)
2¼ cups (275 g) all-purpose flour
1 tbsp baking powder
1 tbsp sugar
1 tsp salt
½ tsp ground black pepper
2 medium eggs (beaten)
6 fl oz (175 ml) milk
3 oz (85 g) lightly salted butter (melted)

Preheat the oven to 375˚F (190˚C). Line a muffin pan with 12 paper baking cups. Trim the ends off the zucchinis and grate them coarsely. Then grate the cheese.

In a large mixing bowl, sift together the flour and the baking powder. Stir in the sugar, salt, and pepper with a metal spoon until they are thoroughly mixed together.

Add most of the grated cheese (but save a little to sprinkle over the top) and grated zucchini. Using the metal spoon, mix well to combine all the ingredients.

In a pitcher, beat together the eggs, milk, and butter with a fork or whisk. Pour them into the large mixing bowl and stir until just combined. The batter should be lumpy.

Using the metal spoon, divide the mixture equally between the 12 baking cups and sprinkle each one with the remaining grated cheese.

Place the muffins in the center of the oven and bake for 20–25 minutes until risen, golden, and firm. Leave to cool on a cooling rack before serving them warm or cold.

Variation:
To make spinach and cheese muffins, replace the grated zucchini with 6 cups (180 g) chopped baby spinach leaves in Step 3.