THE DAIRY KITCHEN
Cheesy Corn and Zucchini Muffins
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
10 MINS
Cooking
20 MINS
These easy muffins are veggie and dairy packed and don't use any butter or oil. Great to make ahead and freeze for a healthy and delicious lunchbox treat.
Ingredients
1 x 310g can creamed corn1/2 cup milk
2 eggs
2 cups self-raising flour
1 1/2 cups grated 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.
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.
