Savoury Zucchini Cheddar Muffins with Fresh Chives

Ingredients

• 1,5 cup zucchini, grated
• 2 cup all-purpose flour
• 2 tsp baking powder
• 0,5 tsp baking soda
• 2 unit large eggs
• 0,75 cup buttermilk
• 0,33 cup unsalted butter, melted
• 2 tsp Dijon mustard
• 1 cup sharp cheddar, grated
• 3 tbsp fresh chives, finely sliced
• 1 unit garlic clove, minced
• 0,5 tsp fine salt and black pepper

Instructions

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

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

7. 7

   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.

8. 8

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

9. 9

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

10. 10

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