Cheesy Cheddar Jalapeño Muffins

• 300 g all-purpose flour 
• 180 g grated sharp cheddar + 20gr extra
• 250 g grated zucchini (with the skin)
• 40 g finely chopped white onion 
• 220 g full-fat milk 
• 2 large eggs 
• 1 jalapeño pepper (diced)
• 1 jalapeño pepper (sliced)
• 4 tsp (≈ 15 g) baking powder 
• ¼ tsp ground black pepper
• ½ tsp salt

1. Preheat your oven to 210 °C and line a muffin tin with liners.
2. In a large bowl, combine the flour, baking powder, salt, and pepper. Stir in the grated cheddar until it’s all coated.
3. In a separate medium bowl, mix the grated zucchini, chopped onion, milk, eggs, and the diced jalapeño pepper (yes, that’s your spicy surprise!) until well combined.
4. Pour the wet mixture into the dry mixture and stir just until combined — don’t overmix (you want these muffins to be fluffy and not tough!). 
5. Divide the batter into your muffin cups (about 2 ice cream scoops per muffin cup is perfect). Then add some extra cheddar on top and place one slice of jalapeño pepper on top of each muffin before baking
6. Bake for about 13-17 minutes, until they’re lightly golden and spring back when gently poked. 
7. Remove them from the oven and let them cool on a wire rack for a bit before digging in. Serve warm or at room temperature. Leftovers? Store in an airtight container at room temp — to refresh: pop them in the toaster or microwave for ~10 seconds.

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