Cheesy Zucchini Muffins

Step 1: Preheat the oven to 200°C/390°F (180°C fan-forced).

Step 2: Prepare a 12-hole standard muffin tin. Spray the holes generously with oil. If the non-stick coating is worn, use paper liners or lightly dust the holes with flour; flour-dusting helps the muffin sides and bases turn golden.

Tip: Cheese can make the muffins stick. For flour-dusting, coat the oiled holes lightly and remove excess flour.

Step 3: Grate the zucchini with a standard box grater. Squeeze handfuls to remove excess water; there is no need to use a tea towel or squeeze it completely dry.

Step 4: Whisk the dry ingredients together in a large bowl.

Step 5: Whisk the wet ingredients together in a separate bowl.

Step 6: Pour the wet ingredients into the bowl of dry ingredients. Mix about 8 times, or until the flour is nearly incorporated but a little is still visible.

Tip: Avoid overmixing to help keep the muffins soft.

Step 7: Add the zucchini and cheese. Stir just until the remaining flour is incorporated, using no more than 7 large stirs. The batter will be quite thick; the zucchini releases moisture as it bakes.

Step 8: Divide the batter among the 12 muffin-tin holes. Bake for 25 minutes, or until the muffins are golden and crusty and a toothpick inserted in the center comes out clean.

Step 9: Cool in the tin for 10 minutes, then transfer the muffins to a cooling rack. If they stick, run a knife around the rim of each muffin, invert the pan and tap it on the counter to loosen them. Serve warm.