Zucchini and corn muffins

Name: Zucchini and corn muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 12
Cuisine: Modern Australian
Ingredients: 2 cup (300g) self-raising flour; 1/2 teaspoon mild paprika; 1 cup (250ml) buttermilk; 1 egg, beaten lightly; 80 gram margarine, melted; 2/3 cup (80g) grated cheddar cheese; 1 small zucchini, grated coarsely; 125 gram can corn kernels, rinsed, drained; 1 green onion, sliced thinly; 2 teaspoon finely chopped fresh flat-leaf parsley

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.

Oct 08, 2018 12:00am

10 mins preparation
20 mins cooking
Makes 12

Ingredients

Zucchini and corn muffins

2 cup (300g) self-raising flour
1/2 teaspoon mild paprika
1 cup (250ml) buttermilk
1 egg, beaten lightly
80 gram margarine, melted
2/3 cup (80g) grated cheddar cheese
1 small zucchini, grated coarsely
125 gram can corn kernels, rinsed, drained
1 green onion, sliced thinly
2 teaspoon finely chopped fresh flat-leaf parsley

Method

Zucchini and corn muffins

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.