Quick & Easy

Zucchini and corn muffins

These tasty muffins make a brilliant after school snack, or light lunchbox filler. The combination of fresh zucchini, sweet corn and salty cheddar works perfectly together to create these moreish treats.
ZUCCHINI AND CORN MUFFINSAustralian Women's Weekly



1.Preheat the oven to 200°C (180°C fan-forced). Grease a 12-hole (1/2 cup-capacity) muffin pan; line holes with free-form baking paper cases.
2.In a medium bowl, sift flour and paprika; make a well in the centre. In a separate bowl, combine buttermilk, egg, margarine, cheese, zucchini, corn, onion and parsley. Add to flour mixture; stir gently with a large metal spoon,until just combined. Do not over-mix; the mixture should still be slightly lumpy.
3.Spoon mixture into pan holes. Bake about 20 minutes, or until lightly golden and cooked when tested with a skewer. Stand 5 minutes. Turning onto a wire rack to cool completely.

To make the free-form cases: cut 10cm squares from baking paper and press into each greased pan hole.


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