Zucchini and Cheddar Muffins

PREPARATION 20 MIN

COOKING 30 MIN

SERVINGS 9

INGREDIENTS

• 310 ml (1 ¼ cup) all-purpose flour
• 10 ml (2 tsp.) baking powder
• 1 ml (¼ tsp.) salt
• 500 ml (2 cups) zucchini, grated
• 2 eggs
• 30 ml (2 tbsp.) brown sugar
• 125 ml (½ cup) milk
• 375 ml (1 ½ cups) Cheddar cheese, grated
  

PREPARATION

• Preheat the oven to 350 °F and position the rack in the centre.
• Oil a 9-cup muffin tin or line it with paper liners.
• In a bowl, combine all the dry ingredients, then set aside.
• With your hands, squeeze the grated zucchini to drain excess water, then set aside.
• In another bowl, whisk the eggs with the brown sugar and milk.
• Add the zucchini and cheddar and stir.
• Add the dry ingredients and mix just enough to form a batter.
• Spread the mixture into the muffin tin, then bake for 30 minutes.
• Let stand for at least 20 minutes before unmoulding.

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