Savoury Zucchini Cheddar Muffins with Fresh Chives

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well with butter.

Grate 1 1/2 cups zucchini on the coarse side of a box grater, then wrap in a clean tea towel and squeeze firmly to remove as much liquid as possible: this prevents soggy muffins.

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

In a separate bowl, whisk 2 large eggs with 3/4 cup buttermilk, 1/3 cup melted unsalted butter, and 2 tsp Dijon mustard until smooth and emulsified.

Pour the wet ingredients into the dry and fold gently with a spatula just until combined: a few streaks of flour are fine; overmixing makes tough muffins.

Fold in the drained zucchini, 1 cup grated sharp cheddar, 3 tbsp finely sliced fresh chives, and 1 finely minced garlic clove.

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full, and top each with a pinch of extra cheddar for a crisp cap.

Bake for 22 to 25 minutes, until the tops turn deep golden and a toothpick inserted in the centre comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before packing.

Store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.