1medium zucchinifinely shredded and excess moisture squeezed
1cupbuttermilk
¼cuphoney
1large egg
Instructions
Mix dry ingredients: Add all dry ingredients to a large bowl and mix very well.
Prep: Prepare a 12 cup muffin tin with paper liners. Preheat the oven to 400°F.
Mix wet ingredients: Add all wet ingredients to a medium bowl and mix very well.
Combine batter: Add the wet ingredients to the dry ingredients and stir JUST until combined. Do not overmix!
Bake muffins: Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work). Bake the muffins for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.
Cool the muffins: Cool the muffins in the tin for 5 minutes. Remove them to a wire rack and cool them completely.