1medium zucchinifinely shredded and excess moisture squeezed
OTHER:
½cupsemi-sweet chocolate chips
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 425°F.
Mix wet ingredients: Add all wet ingredients to a medium bowl and mix very well. (I find it easier to whisk the buttermilk, honey and egg together first, then stir in the zucchini).
Combine batter: Add the wet ingredients to the dry ingredients and stir JUST until combined. Do not overmix! Add the chocolate chips and fold them in 2-3 times.
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 as follows:
Preheat your oven to 425F (yes, four-hundred-and-twenty-five).
BEFORE you add the muffins to the oven, lower the temperature to 400F. Bake the muffins for 5 minutes.
WITHOUT opening the oven, lower the temperature to 360F and finish baking the muffins for another 15-20 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.
Notes
Although savorynothings.com tries to provide accurate nutritional information, these figures should be considered estimates. Factors like brands, product types, natural fluctuations in fresh produce, ingredient swaps and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will savorynothings.com be responsible for any loss or damage resulting for your reliance on nutritional information.