Zucchini, Cheese & Corn Muffins
Prep time
Cook time
Total time
Author: Wick Nixon
Serves: 12 muffins
Ingredients
- 2 c spelt flour (or normal flour)
- 2 t baking powder
- 1 medium zucchini, grated
- ¼ c parmesan cheese, grated
- 1 c grated tasty or cheddar cheese
- ½ c whole kernel sweetcorn (or use a fresh corn cob)
- ⅓ c basil, finely chopped
- 1 c milk (I used almond milk)
- ¼ c oil
- 2 eggs
- ½ t salt
- a good grinding of pepper
Instructions
- Preheat oven to 180 C. Line a 12 hole muffin tray with muffins liners or spray with oil. Sift the spelt flour and baking powder into a bowl. Add the zucchini, two cheeses, sweetcorn and basil. In a separate bowl, combine the milk, oil, eggs, salt and pepper and whisk together. Pour into the zucchini mixture and gently fold together until just combined. Spoon the mixture into the muffins trays until they’re evenly filled. Cook for 20-25 minutes or until a skewer comes out clean. Allow to cool slightly before transferring onto a wire rack. Serve warm with a salad for lunch, or as a savoury breakfast. Perfect to freeze for lunch boxes.
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