Ingredients:
Squeeze off any excess moisture before grating 1 cup of zucchini.
50/50 ml of grated carrots
Chop 1/2 cup of bell peppers (any color)
half a cup of green onions, chopped
3/4 cup of shredded cheese (any kind, including mozzarella, cheddar, or a combination of the two)
It calls for 3/4 cup of flour, which may be all-purpose, whole wheat, or a combination of the two.
baking powder, 1 teaspoon
1⁄2 teaspoon of salt
Black pepper, 1/4 teaspoon
1/4 teaspoon of garlic powder, if desired
three big eggs
one-fourth cup liquid
2 tablespoons of warm butter or olive oil
Instructions:
Get the oven ready: Prepare a muffin pan by greasing it or lining it with paper liners and heating the oven to 375°F, or 190°C.
To get the vegetables ready, grate the zucchini and use a clean dish towel to press out any extra moisture. Peel and mince the garlic, green onions, and bell peppers. Grate the carrots.
The dry ingredients should be mixed in a big bowl with the baking powder, salt, black pepper, garlic powder (if using), and flour.
Incorporate Wet Elements: In one other basin, blend the eggs, milk, and either melted butter or olive oil. Combine the dry ingredients with the liquid mixture by stirring until just blended.
Stir in the Carrots, Bell Peppers, Green Onions, Shredded Cheese, and Zucchini. Mix gently.
Spoon the batter into the muffin tins, filling each one three quarters of the way to the top.
In a preheated oven, bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean and the tops are golden brown.
After a few minutes of cooling in the pan, move the muffins to a wire rack to finish cooling before serving. It may be served hot or chilled.
You may have them for breakfast or as a savory snack. If you would want to modify this recipe in any way, please inform me.