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    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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