Zucchini & Corn Muffins


2 cups self-raising flour
1 zucchini, grated
1 cup sweet corn kernels
1/3 cup parmesan, grated
1 cup cheddar cheese, grated
1 cup milk
¼ cup olive oil
2 eggs


Preheat oven to 180°C.

Line a 12 hole muffin tin with paper cases.

In a large bowl place the flour, zucchini, corn, parmesan and cheddar cheese and mix to combine making a well in the centre.

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).

Pour batter into the muffin tins and bake for 20-25 minutes or until cooked and golden.

Remove from the oven and allow to cool slightly before turning them out on a wire rack to cool completely.



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