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.
- 10 mins preparation
- 20 mins cooking
- Makes 12
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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
- 1Preheat 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.
- 2In 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.
- 3Spoon 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.
Notes
To make the free-form cases: cut 10cm squares from baking paper and press into each greased pan hole.
