Savory Zucchini Muffins with Green Chiles

Ingredients

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 3/4 cup grated zucchini, drained and squeezed dry
• 3/4 cup shredded sharp cheddar cheese
• 1 can diced green chiles, drained
• 2 large eggs, lightly beaten
• 3/4 cup buttermilk

Directions

1. Heat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or use paper liners instead.
2. Place the buttermilk and eggs in a medium bowl and whisk them together. Add the green chiles and cheese, then the zucchini, olive oil, pepper and salt, and whisk again to combine.
3. In another bowl, stir the baking soda and baking powder into 1 cup all-purpose flour. Pour the buttermilk mixture into the flour mixture, and stir only until the batter comes together. Resist mixing past that point.
4. Portion the batter evenly into the prepared cups. Bake for 18 to 20 minutes, until a toothpick poked into the middle of a muffin comes out clean. Let the muffins rest in the pan for 5 minutes, then move them to a wire rack to cool all the way.