Cheesy corn and zucchini muffin recipe

Light and filling, these veggie-ful savoury muffins make the perfect snack for home, work or school.

Ingredients

1 x 310g can creamed corn

1/2 cup Australian reduced fat milk

2 eggs

2 cups self raising flour

1 1/2 cups grated Australian reduced fat cheddar cheese

1 medium zucchini, grated

2 teaspoons wholegrain mustard

Method

1. Whisk together creamed corn, milk and eggs in a large bowl until combined. Add remaining ingredients and stir with a large metal spoon until just combined.

2. Spoon mixture into 12 paper lined 1/2 cup capacity muffin pans.

3. Bake at 200°C for 15-20 minutes or until cooked and golden brown.

Tips

For something extra special, stir in 1 small chopped red onion, and 1/2 chopped red capsicum when adding the cheese.

These muffins can be individually wrapped and frozen.

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