Cheddar Zucchini Muffins

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 6

INGREDIENTS
100 g / 1 cup almond flour
50 g / ⅓ cup brown rice flour
1 ½ tsp. baking powder
80 ml / ⅓ cup milk (2%)
30 ml / 2 Tbsp. olive oil
1 large egg
a pinch of fine sea salt
90 g / ½ cup zucchini, coarsely grated
2 green onion, finely chopped
3 thyme stems, leaves torn from stems or ½ tsp. dried thyme
1 jalapeño pepper, seeds and ribs removed, finely chopped
60 g / ½ cup grated sharp cheddar + 2 Tbsp.

INSTRUCTIONS
Preheat oven to 180°C / 350°F and line a muffin tin with 6 paper liners.

In a large bowl mix almond flour, brown rice flour, baking powder, milk, olive oil, egg, and salt. I use my stand mixer with the paddle attachment, but you can easily use a wooden spoon.

Add the zucchini, onions, thyme, jalapeño pepper, and cheddar (all but 2 Tbsp.) and stir until just combined.

Divide the mixture between the 6 muffin cups and sprinkle with 2 tablespoons cheddar.

Bake for 25-30 minutes or until cooked when tested with a skewer.

From 1bigbite.com