Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 tsp (2g) garlic powder
  • 1/4 tsp (1g) black pepper
  • 1 large egg (50g)
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (55g) unsalted butter, melted and cooled
  • 1 tsp (5ml) apple cider vinegar
  • 1 1/2 cups (150g) zucchini, grated
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin thoroughly or line with paper liners to ensure the cheese doesn't stick to the sides.
  2. In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and pepper. Ensure there are no large clumps of flour for a consistent rise.
  3. In a separate bowl, whisk the egg until smooth. Stir in the milk, melted butter, and apple cider vinegar until well combined.
  4. Stir the grated zucchini and shredded cheddar into the wet ingredients. Gently fold this mixture into the dry ingredients using a spatula. Mix only until the flour streaks disappear.
  5. Spoon the batter evenly into the 12 muffin cups. Bake for 18–22 minutes until the tops are mahogany-colored and a toothpick comes out clean.