These muffins are sinfully moorish! Buttery, cheesy and garlicky goodness at your fingertips!
2 cloves of garlic, minced
7,5ml baking powder
2,5ml bicarbonate of soda
60g sour cream
85ml vegetable oil
1 clove of garlic, minced
250ml zucchini, grated
125ml feta cheese
125ml cheddar or any other small bits of leftover cheese you have
Preheat your oven to 180℃.
Melt the 50g butter and garlic in a small saucepan.
Brush a twelve-hole muffin tin with the mixture, but reserve some to brush onto the muffins once they come out of the oven.
Mix all the dry ingredients in a large bowl.
Add the wet ingredients to another bowl and whisk together.
Pour the wet into the dry and give it as few stirs as possible. You want to incorporate all the flour without over mixing the batter.
Add the zucchini and cheeses and stir until barely mixed through.
Spoon the mixture into the muffin tin and bake for 25 minutes.
Remove the muffins from the oven and brush the reserved butter and garlic mixture over the tops while still warm.
Serve as is.