Step 1

Preheat your oven to 220°c / 430°f bake. Line 7 cups of a muffin tin with liners (I made my own with 14cm / 5.5" squares of baking paper), or lightly grease. I arrange my muffins with spaces between if possible to allow for more even baking.

Step 2

Combine the flour, baking powder, salt, and pepper in a large bowl. Mix to combine, then add the cheese and stir to incorporate.

Step 3

In a separate medium sized bowl, combine the grated zucchini, onion, milk, and eggs, and mix well together.

Step 4

Add the wet ingredients to the dry ingredients and mix until only just combined - do not over mix.

Step 5

Divide the mixture between the muffin cups (about half a cup per muffin), and sprinkle with flaky salt and extra pepper if you like.

Step 6

Bake the muffins for 13-17 minutes, until lightly golden brown, and they spring back when gently poked with a finger.

Step 7

Remove from the oven and allow to cool on a rack before removing from the pan and leaving to cool completely.

Step 8

Serve warm or at room temperature. Store leftovers either lightly covered or in an airtight container at room temperature. Leftovers are best lightly toasted or warmed up in the microwave before serving.