Instructions
Follow the steps and taste along the way.
Prepare the zucchini and oven
Preheat the oven to 200 °C. Coarsely grate the zucchini, squeeze out the excess liquid with your hands, and finely chop the spring onion.
Mix the dry ingredients
In a bowl, mix the cornmeal, all-purpose flour, baking powder, salt, and black pepper so the baking powder is evenly distributed.
Prepare the wet mixture
In a second bowl, whisk the eggs with the kefir and rapeseed oil. Stir in the squeezed zucchini, drained corn, cheddar, and spring onion.
Combine the batter and fill the tin
Add the dry mixture to the wet mixture and stir briefly, just until no dry patches remain; the batter may still be slightly lumpy. Divide it among 8 paper liners in a muffin tin.
Bake until golden
Bake at 200 °C for about 20 to 22 minutes, until the tops are dry and the edges are golden. A skewer inserted into the center of a muffin should come out without raw batter on it. Let the muffins rest in the tin for 5 minutes before serving.
