Zucchini Cheese Muffins: A Savory Twist on a Classic Favorite

INSTRUCTIONS:

1. PREHEAT THE OVEN:
   • Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
2. PREPARE THE DRY INGREDIENTS:
   • In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and black pepper until well combined.
3. MIX IN THE ZUCCHINI AND CHEESE:
   • Add the grated zucchini, shredded cheddar cheese, and chopped fresh parsley or chives to the dry ingredients. Stir until the zucchini and cheese are evenly distributed throughout the flour mixture.
4. PREPARE THE WET INGREDIENTS:
   • In a separate mixing bowl, beat the eggs until smooth. Add the milk, melted butter, and honey or maple syrup (if using), and whisk until well combined.
5. COMBINE WET AND DRY INGREDIENTS:
   • Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the ingredients together until just combined. Be careful not to overmix, as this can result in tough muffins.
6. FILL THE MUFFIN TIN:
   • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Smooth the tops of the muffins with the back of a spoon or spatula.
7. BAKE TO PERFECTION:
   • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. COOL AND SERVE:
   • Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes. Transfer the muffins to a wire rack to cool completely before serving.