Savory Veggie Muffins in 40 Minutes

Instructions:

1. Grate the carrots and zucchini using the coarse side of a box grater. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze firmly over the sink to remove all excess water.
2. In a small bowl, toss the squeezed zucchini, grated carrots, peas, corn, shredded cheese, and chopped parsley together.
3. In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and smoked paprika.
4. In a separate bowl, beat the eggs, milk, olive oil, and lemon juice until the mixture is smooth.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
6. Gently fold the vegetable and cheese mixture into the batter using a lifting motion.
7. Divide the batter evenly among 12 lined muffin cups in a standard muffin tin.
8. Bake at 375°F (190°C) for 22–25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.