Zucchini and Parmesan Muffins
For 12 regular or 24 mini-muffins
- 2 cups plain flour
- 4 tsp baking powder
- ½ tsp salt
- black pepper to taste
- 1 cup grated tasty cheese
- ¼ cup grated parmesan
- ¾ cup milk
- 2 eggs
- 3 zucchini (250g) grated
Preheat the oven to 210 °C with the rack just below the middle.
Sift or fork the first four ingredients together in a large bowl. Add the pepper and cheese and stir to combine.
In another bowl, beat together the milk and eggs with a fork, then stir in the unpeeled grated zucchini.(Use the blade you use for shredding cheese.)
Tip the liquid mixture into the large bowl, and combine the ingredients, folding together, preferably with a stirrer/ scraper, until the two mixtures are combined. DO NOT OVERMIX! Stop mixing while the mixture still looks rough and lumpy - if you mix until smooth, the muffins will rise in peaks and be tough..
Coat the muffin tins with non-stick spray or brush with oil .Using two spoons, divide the mixture between the muffin tins, without stirring between spoonfuls. Bake for 12 - 15 minutes, until tops are golden brown and the centres spring back when pressed. Leave for 2 - 3 minutes before transferring from the tins to a rack.