Savoury Zucchini-Cheddar Muffins with Chive and Dijon

Ingredients

• 1 piece zucchini
• 2 cup all-purpose flour
• 2 tsp baking powder
• 0,5 tsp baking soda
• 2 piece large eggs
• 0,75 cup buttermilk
• 0,33 cup unsalted butter, melted
• 1 tbsp Dijon mustard
• 1 piece garlic clove
• 1 cup aged cheddar, grated
• 3 tbsp fresh chives, chopped

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or brush generously with melted butter.

2. 2

   Grate 1 medium zucchini (about 1 1/2 cups) on the coarse side of a box grater, then squeeze it firmly in a clean towel until barely any liquid drips out : this prevents soggy muffins.

3. 3

   In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp fine salt, and plenty of cracked black pepper.

4. 4

   In a second bowl, whisk 2 large eggs, 3/4 cup buttermilk, 1/3 cup melted butter, 1 tbsp Dijon mustard, and 1 finely grated garlic clove until smooth and emulsified.

5. 5

   Fold the wet mixture into the dry with a spatula using just 6–8 strokes; the batter should still look lumpy.

6. 6

   Add the squeezed zucchini, 1 cup grated aged cheddar (reserving 2 tbsp for topping), and 3 tbsp chopped chives; fold until just combined : do not overmix or the muffins will turn tough.

7. 7

   Divide the batter evenly among the 12 cups, filling each about three-quarters full, and top with the reserved cheddar.

8. 8

   Bake on the middle rack for 20–22 minutes, until the tops are deep golden, the cheese has caramelized around the edges, and a toothpick inserted in the centre comes out clean.

9. 9

   Cool in the pan for 5 minutes, then transfer to a wire rack so the bottoms stay crisp rather than steaming.