Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 large eggs
  • 0.5 cup whole milk
  • 0.25 cup melted unsalted butter
  • 1 tsp lemon juice
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 0.5 cup frozen corn, thawed
  • 1.5 cups sharp cheddar cheese, shredded

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line with paper liners.
  2. Grate the zucchini and carrots. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink until no more water drips out to prevent soggy muffins.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
  4. Create a well in the center of the dry ingredients and pour in the eggs, whole milk, melted unsalted butter, and lemon juice. Whisk until just combined; do not overmix.
  5. Using a spatula, gently fold in the squeezed zucchini, grated carrots, thawed corn, and shredded sharp cheddar cheese.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18–22 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.