Healthy Red Pepper Zucchini Muffins

Ingredients: Defining Structure, Moisture, and Lift

The full components for fluffy, savory muffins (makes about 12 standard muffins):

**1 large** zucchini, grated, excess moisture squeezed out
**$\frac{1}{4}$** red pepper, finely chopped (Aromatic element)
**200g (1 cup)** grated cheese (e.g., Cheddar or Parmesan) (Flavor and moisture binder)
**2** eggs (Binder)
**100g ($\frac{1}{2}\text{ cup}$)** milk (or plain yogurt/buttermilk) (The final liquid)
**80g ($\frac{1}{3}\text{ cup}$)** neutral oil (e.g., olive or vegetable) (Fat/tenderizer)

**Prep Vegetables (MOISTURE CONTROL MANDATE):** Grate the **zucchini** and place it in a clean kitchen towel. **Squeeze out all excess liquid** firmly. Finely chop the **red pepper**. If desired, sauté the pepper for $3\text{ minutes}$ in a little oil and let cool.
**Mix Wet:** In a large bowl, whisk the **eggs**, **milk**, and **oil** until combined. Add the squeezed **zucchini**, **red pepper**, **grated cheese**, **salt**, and **pepper**. Stir well.

**Combine Dry (GENTLE FOLD PROTOCOL):** In a separate bowl, whisk together the **flour** and **baking powder**. Pour the dry ingredients into the wet ingredients. **Fold gently** until *just* combined. The batter should be thick and lumpy; stop mixing immediately when no more dry streaks are visible.
**Fill Muffin Tin:** Divide the batter evenly into 12 greased or lined muffin cups, filling them about $\frac{2}{3}\text{ full}$.
**Bake (QUICK BAKE PROTOCOL):** Bake at $375^\circ\text{F}$ ($190^\circ\text{C}$) for **$20\text{–}25\text{ minutes}$**, or until a toothpick inserted into the center comes out clean.
**Cool and Serve:** Allow the muffins to cool in the pan for $5\text{ minutes}$ before transferring to a wire rack. Serve warm or at room temperature.