Cheesy Corn and Zucchini Muffins Recipe | Legendairy

Cheesy Corn and Zucchini Muffins


12
Easy
10 MINS
20 MINS

These muffins are a great source of calcium for growning bones. These are delicous both warm and cold and make an ideal lunchbox treat.

INGREDIENTS

  • 1 x 310g can creamed corn
  • 1/2 cup reduced fat milk
  • 2 eggs
  • 2 cups self raising flour
  • 1 1/2 cups grated 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.

HANDY 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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