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

Cheesy corn and zucchini muffin recipe

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.

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.

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