Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 1 tablespoon baking powder (15ml)
  • 1/2 teaspoon baking soda (2.5ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/4 teaspoon garlic powder (1.25ml)
  • 2 large eggs (US: Large, 100g), lightly beaten
  • 1 cup (240ml) milk (whole milk recommended for richness)
  • 1/4 cup (60ml) vegetable oil (or melted butter, unsalted)
  • 1 1/2 cups (approx. 200g) cooked, shredded chicken (rotisserie chicken works great!)
  • 1 1/2 cups (approx. 170g) shredded zucchini (squeeze out excess moisture!)
  • 1 cup (approx. 110g) shredded cheddar cheese (or a mix of your favorite cheeses)
  • 2 tablespoons chopped fresh chives (or green onions)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.
  3. In a separate medium bowl, whisk together eggs, milk, and oil (or melted butter).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix – a few lumps are okay.
  5. Gently fold in the shredded chicken, zucchini (after squeezing out the water), cheese, and chives until evenly distributed.
  6. Spoon batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.