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Corn, Carrot and Zucchini Muffins
Rating:
Created by:
QAST
Serves:
12
Cooking time:
20 min
Prep time:
15 min
- Chrissy Buzzard
Category:
Tags:
Ingredients
1cupwhite self-raising flour
1/2cupwholemeal self-raising flour
1/2tspsalt
300gcan corn kernels, drained
1medium carrot, grated
1medium zucchini, grated
1/2cupgrated light cheese
3eggs, lightly beaten
1cupmilk
2tbspolive oil
Method
- Pre-heat oven to 180°C and line and grease a 12-hole muffin pan.
- Sift flours and salt into a large bowl. Add vegetables and cheese.
- Combine eggs and milk. Stir liquid ingredients into dry ingredients.
- Spoon into greased muffin trays and bake for 20 minutes.
- Serve with light sour cream and sweet chilli sauce.
Recipe description
These yummy, veggie-packed muffins are great winter warming snacks, or can easily be turned into a meal with the addition of a side salad.
This recipe was created in collaboration with the Grains & Legumes Nutrition Council
Variations
- These can be made the day before and defrosted and heated up to temperature as required.
- Serve individually as a snack, or a meal with 2 muffins and a side salad of rocket and light cheese.
- To make this lactose-free, simply swap out the milk with soy milk.
