- 5 tbsp This Little Goat Tropical Chili Crunch
- 4 cups grated zucchini (about 4 regular-sized zucchini, squeezed to remove excess water)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp kosher salt
- 2 eggs
- 1/2 cup whole milk
- 3 cups shredded cheddar cheese
- Preheat your oven to 375°F (190°C) and lightly brush each muffin tin on a muffin tray with This Little Goat Tropical Chili Crunch, ensuring an even coating.
- In a large mixing bowl, combine the grated zucchini, all-purpose flour, baking powder, and kosher salt. Mix well until the dry ingredients are evenly distributed.
- Add the eggs and whole milk to the bowl, stirring until all the ingredients are well combined. The mixture should have a thick and slightly lumpy consistency.
- Gently fold in the shredded cheddar cheese, ensuring it is evenly distributed throughout the batter.
- Add the Tropical Chili Crunch to the batter, providing a spicy kick and a burst of flavor to the muffins. Mix it in until it's well incorporated.
- Spoon the batter evenly into the prepared muffin tins, filling each one about three-quarters full.
- Bake the muffins in the preheated oven for approximately 1 hour or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked through.
- Once done, remove the muffins from the oven and let them cool in the muffin tray for a few minutes before transferring them to a wire rack to cool completely.