Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice)
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg, lightly beaten
  • 1 tbsp lemon zest
  • 1 medium zucchini (about 8 oz / 225g), grated and squeezed dry
  • 1 cup (150g) frozen corn, thawed (or fresh corn kernels from 2 ears)
  • 1 cup (100g) shredded sharp cheddar cheese

Instructions:

  1. Preheat oven to 400°F (200°C, Gas Mark 6). Grease or line a 12-cup muffin tin.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, pepper, and sugar.
  3. In a separate bowl, whisk together buttermilk, oil, egg, and lemon zest.
  4. Grate zucchini and squeeze out excess moisture using a colander or cheesecloth.
  5. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
  6. Fold in the grated zucchini, thawed corn, and shredded cheese until evenly distributed.
  7. Fill each muffin cup about 2/3 full.
  8. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  9. Let the poppers cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely (or enjoy warm!).