Cheesy corn and zucchini muffin recipe
Light and filling, these veggie-ful savoury muffins make the perfect snack for home, work or school.
Ingredients
Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
What to do
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.