Zucchini and Spring Onion Corn Muffins

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.