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Zucchini, corn & cheese muffins

Course Breads, Muffins

Ingredients

  • 2 cups self-raising flour * see substitution
  • 1 medium zucchini grated
  • 1/2 cup sweetcorn kernels
  • 1/3 cup Basil fresh, chopped
  • 1/3 cup Parmesan Cheese grated
  • 1 cup Cheddar Cheese grated
  • 1 cup Milk
  • 1/4 cup Olive Oil
  • 2 Eggs

Instructions

  • Preheat oven to 180°C (350°F). Line a 12 whole muffin tin with paper cases.
  • In a large bowl place the flour, zucchini, sweetcorn, basil, parmesan and cheddar cheese and mix to combine making a well in the center.
  • In a small jug place the milk, oil and eggs and whisk to combine. Pour the wet ingredients into the well of the dry and mix until just combined.
  • (Don’t be tempted to overwork the batter; the aim is light-as-air tender muffins.) Using a 1/4 measuring cup, ladle the muffin batter into the prepared tin and bake for 20-25 minutes or until cooked and lovely and golden.
  • Remove from the oven and allow to cool slightly before turning them out on a wire rack to cool completely.

Notes

These golden cheesy muffins are an amazing breakfast or light lunch and today we enjoyed ours alongside a little salad of avocado and fresh leaves drizzled with a little extra virgin olive oil and spritz of lemon.