Cheesy Zucchini Muffins

Name: Cheesy Zucchini Muffins
Total time: 40 min
Ingredients: ¼ cups Olive oil; 1 Zucchini; 2 cups Cheddar cheese; 2 cups Flour; 1 ½ tsp Baking powder; ½ tsp Baking soda; ½ tsp Salt; 1 Egg; ¾ cups Milk; ¼ cups Yoghurt; 1 Garlic

By RecipeTin Eats · 40 min

Ingredients

Olive oil¼ cups
Zucchini1
Cheddar cheese2 cups
Flour2 cups
Baking powder1 ½ tsp
Baking soda½ tsp
Salt½ tsp
Egg1
Milk¾ cups
Yoghurt¼ cups
Garlic1

Instructions

Preheat the oven to 200°C/390°F (180°C fan-forced).
Grease a 12-hole muffin tin generously with oil. If the nonstick coating is worn, use liners or lightly dust the holes with flour.
Grate the zucchini on a box grater, then squeeze out the excess water by hand.
Whisk the dry ingredients in a large bowl.
Whisk the wet ingredients in a separate bowl.
Pour the wet ingredients into the dry ingredients and mix about 8 times, until most of the flour is mixed in but some dry streaks remain.
Add the zucchini and cheese and mix no more than 7 large stirs, just until the remaining flour is incorporated. The batter will be thick.
Divide the batter among the 12 holes, using an ice cream scoop. Bake 25 minutes, until golden, crusty and a toothpick inserted in the centre comes out clean.
Cool 10 minutes, then move to a rack. If stuck, run a knife around the rim and invert the pan to release them. Serve warm.

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Garlic Egg Cheese Milk Yoghurt Cheddar cheese Zucchini

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