Name: Zucchini, corn and cheese muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 3/4 cup (270g) self-raising flour; 1 teaspoon baking powder; 1 zucchini, trimmed and grated; 125 gram can corn kernels, drained; 1/2cup (60g) grated tasty cheese; 1 tablespoon chopped parsley; 3/4 cup (180ml) milk; 90 gram butter, melted; 1 egg

Zucchini, corn and cheese muffins

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Makes 12 Item

Prep

Cook

25M

Total

30M

Ingredients

1 3/4 cup (270g) self-raising flour

1 teaspoon baking powder

1 zucchini, trimmed and grated

125 gram can corn kernels, drained

1/2cup (60g) grated tasty cheese

1 tablespoon chopped parsley

3/4 cup (180ml) milk

90 gram butter, melted

1 egg

Method

1.Preheat oven to 180°C. Lightly grease a 12-hole muffin pan.

2.Sift flour and baking powder together into a bowl. Stir in zucchini, corn, cheese and parsley until well combined.

3.Whisk together milk, butter and egg in a jug. Add mixture to dry ingredients and stir gently until just combined (mixture will still be lumpy).

4.Spoon mixture into muffin pans until two-thirds full. Bake for 20-25 minutes, until cooked and golden.

5.Loosen muffins with a spatula. Transfer to a wire rack to cool. Serve muffins warm, if possible.

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