Categories: Meals

Ingredients

• 1/2 cup shredded zucchini
• 1 tsp kosher salt divided
• 2 cups self-rising flour
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp ground red pepper
• 1/2 cup cold unsalted butter, cubed
• 1 1/4 cups whole buttermilk
• 1 1/4 cups shredded Sharp cheddar, divided
• 1 tbsp. chopped fresh chives

Directions

1. Preheat oven to 450. Spray a 12-cup muffin pan with cooking spray.

2. In a colander or fine-mesh sieve set over a large bowl, toss together zucchini and 1/2 tsp salt; let stand for 15 minutes. Place zucchini in paper towels, squeezing to release excess liquid.

3. In a large bowl, whisk together flour, onion powder, all pepper and remaining 1/2 tsp salt. Using a pastry blender or 2 forks, cut in cold butter until butter is pea-size. Stir in buttermilk just until combined. Stir in zucchini, 1 cup cheese and chives just until combined. Divide batter among prepared muffin cups.

4. Bake for 10 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until a wooden pick inserted in center comes out clean, 10-12 minutes more. Let cool in pan for 10 minutes; serve warm.

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