Name: Cheesy zucchini muffins
Cook time: 25 min
Total time: 25 min
Ingredients: 150 gram tasty cheese; 2 cup self-raising flour; 2 small zucchini, grated; 125 gram can creamed corn; 2 x 59g eggs, lightly beaten; 1/2 cup olive oil

Ingredients

150 gram tasty cheese

2 cup self-raising flour

2 small zucchini, grated

125 gram can creamed corn

2 x 59g eggs, lightly beaten

1/2 cup olive oil

Method

1.Cut 60g of the cheese into 12 small cubes. Grate the remaining 90g cheese.

2.Sift flour into a large bowl, make well in centre; add zucchini, creamed corn, eggs, oil, grated cheese and 2 tablespoons of water. Stir until ingredients are just combined.

3.Spoon the mixture evenly into a greased 12 x ⅓-cup capacity muffin pan or silicone muffin tray. Lightly press a cheese cube into the top of each muffin mix.

4.Bake in a 190°C preheated oven for 20-25 minutes until muffins are golden.

Serve warm with or without butter. Muffins are best eaten on the day of baking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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