Ingredients:

  • 1 ½ cups (180g) All-Purpose Flour
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper, freshly ground
  • 2 Large Eggs, at room temperature
  • ½ cup (120ml) Milk
  • ⅓ cup (80ml) Vegetable Oil or Melted Butter
  • ⅓ cup (80g) Plain Yogurt or Sour Cream
  • 1 ½ cups (250g) Shredded Mixed Vegetables (Zucchini, Carrot)
  • 1 cup (100g) Shredded Sharp Cheddar Cheese
  • 3 Green Onions (Scallions), finely chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease thoroughly.
  2. Grate zucchini and carrot. Squeeze excess water from zucchini using a clean towel. Chop green onions.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper.
  4. In a separate bowl, whisk eggs, milk, oil (or melted butter), and yogurt (or sour cream).
  5. Pour wet ingredients into dry ingredients. Gently fold until just combined – do not overmix!
  6. Gently fold in shredded vegetables, cheddar cheese, and green onions. Mix until evenly distributed.
  7. Divide batter evenly among the muffin cups, filling each about 2/3 to 3/4 full.
  8. Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.