Parmesan Zucchini Muffins: Cafe-Style

Instructions:

1. Prep the zucchini. Grate the zucchini using the large holes of a box grater. Place the shreds into a clean kitchen towel and twist tightly over the sink to extract as much liquid as possible. Note: This prevents a soggy center.
2. Whisk dry ingredients. In a large bowl, whisk together the all purpose flour, baking powder, baking soda, salt, garlic powder, and black pepper.
3. Mix wet base. In a separate container, beat the eggs, sour cream, melted butter, and lemon juice until the mixture is smooth.
4. Fold in flavor. Gently fold the squeezed zucchini and grated Parmesan cheese into the wet mixture using your spatula.
5. Combine carefully. Pour the wet ingredients into the dry bowl. Gently fold them together, stopping as soon as no flour streaks remain. Note: Overmixing leads to rubbery muffins.
6. Fill the tin. Divide the batter evenly among the cups of a greased 12 cup muffin tin.
7. Bake to gold. Place in the oven at 375°F (190°C) for 22-25 minutes until the tops are mahogany colored and a toothpick comes out clean with only a few moist crumbs.
8. Cool and release. Let them sit in the tin for 5 minutes before moving them to a wire rack.