Zucchini Cheddar Muffins

• nonstick cooking spray0
• whole wheat flour2 cup
• baking powder1 teaspoon
• baking soda½ teaspoon
• kosher salt1 teaspoon
• black pepper1 teaspoon
• sugar1 pinch
• large egg3
• buttermilk1 cup
• unsalted butter5 tablespoon
• zucchini1 cup
• carrot1 cup
• shredded cheddar cheese1 cup
• chives¼ cup

Instructions

1. 1

   Preheat the oven to 350˚F (180˚C).

2. 2

   Grease a 12-cup muffin tin with nonstick spray.

3. 3

   Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar.

4. 4

   Set aside.

5. 5

   In a medium bowl, whisk together the eggs, buttermilk, and butter.

6. 6

   Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.

7. 7

   Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.

8. 8

   Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.

9. 9

   Sprinkle more cheddar cheese on top of the muffins.

10. 10

    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.

11. 11

    Let cool for 10 minutes before removing the muffins from the tin.

12. 12

    Serve or store in the refrigerator for up to 5 days.

13. 13

    Enjoy!

14. 14

    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