- 1¾ cups flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- 2 ounces extra-sharp cheddar, cut into ¼-inch cubes
- ¼ cup unsalted butter, melted
- 1 egg, lightly beaten
- 1 cup milk
- ½ teaspoon fresh thyme
- 1 cup grated zucchini, unpeeled (about ½ medium-sized squash)
Preheat oven to 350° and prepare a 12-muffin tin with either papers or butter/flour.
Combine dry ingredients and add cheese to toss. Combine butter, egg and milk, and stir in zucchini and thyme. Add wet ingredients to dry and stir just to combine. Fill muffin cups halfway and bake for 15 minutes. Let cool briefly before eating.