Ingredients
12
12 servings
- •nonstick cooking spray, for greasing
- •2 cups whole wheat flour
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •1 teaspoon kosher salt
- •1 teaspoon black pepper
- •1 pinch sugar
- •3 large eggs
- •1 cup buttermilk, 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
- •5 tablespoons unsalted butter, or olive oil
- •1 cup zucchini, shredded
- •1 cup carrot, shredded
- •1 cup shredded cheddar cheese, plus more for topping
- •¼ cup chives, thinly sliced
Instructions
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Sprinkle more cheddar cheese on top of the muffins.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams
Nutritional Facts
Per 12 servings
- Calories: 238
- Carbohydrate: 20g
- Fat: 13g
- Fiber: 7g
- Protein: 10g
- Sugar: 2g
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