1 cup buttermilk (240 mL), 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
5 tablespoons unsalted butter, or olive oil
1 cup zucchini (150 g), shredded
1 cup carrot (110 g), shredded
1 cup shredded cheddar cheese (100 g), plus more for topping
¼ cup chives (10 g), thinly sliced
Nutrition Info
Calories 201
Fat 10g
Carbs 20g
Fiber 3g
Sugar 2g
Protein 8g
How to Make It
1. Step
Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
2. Step
Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
3. Step
In a medium bowl, whisk together the eggs, buttermilk, and butter.
4. Step
Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
5. Step
Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
6. Step
Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
7. Step
Sprinkle more cheddar cheese on top of the muffins.
8. Step
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.
9. Step
Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
10. Step
Enjoy!
11. Step
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
