THE DAIRY KITCHEN
Cheesy Corn and Zucchini Muffins
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
10 MINS
Cooking
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 corn1/2 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
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.
Nutrition (per serve)
| Energy (kj) | 672 |
| Protein (g) | 9 |
| Fat Total (g) | 3.9 |
| Calcium (mg) | 174 |
| Carbohydrates (g) | 21.5 |
| Iron (mg) | 5 |
Method
- 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.
- Spoon mixture into 12 paper lined 1/2 cup capacity muffin pans.
- Bake at 200°C for 15-20 minutes or until cooked and golden brown.
