Cheesy Corn and Zucchini Muffins

Cheesy Corn and Zucchini Muffins

Prep: 10 min

Cook: 20 min

Serves: 12

Difficulty:

Cuisine:

Saved:

995

Recipe by: The Dairy Kitchen

So easy cheesy corn zucchini muffins are an easy school lunchbox recipe idea, work lunch or as a treat for after school.

Recipe Shopping List

Cheesy Corn and Zucchini Muffins

Ingredients:

1 x 310g can creamed corn

1/2 cup Australian reduced fat milk

2 eggs

2 cups self-raising flour

1 1/2 cups grated Australian reduced fat cheddar cheese

1 medium zucchini, grated

2 teaspoons wholegrain mustard

Method:

Whisk together creamed corn, milk and eggs in a large bowl until combined. Add remaining ingredients and stir with a large metal spoon until just combined.
Spoon mixture into 12 paper lined 1/2 cup capacity muffin pans.
Bake at 200°C for 15-20 minutes or until cooked and golden brown.

Tips & Hints:

For something extra special, stir in 1 small chopped red onion and 1/2 chopped red capsicum when adding the cheese. These muffins can be individually wrapped and frozen.

More Muffins, Scones and Scrolls recipes from The Dairy Kitchen

Mini Date and Fennel Scones with Blue Cheese

Mini Date and Fennel Scones with Blue Cheese

4.5

Cheese and Egg Muffins

Cheese and Egg Muffins

4.7

Macaroni and Cheese Muffins

Macaroni and Cheese Muffins

4.1

Hot Cross Muffins

Hot Cross Muffins

4.5

Apple-Berry Cream Cheese Scrolls

Apple-Berry Cream Cheese Scrolls

4.3

Pear, Raspberry and Choc Chip Mummy Muffins

Pear, Raspberry and Choc Chip Mummy Muffins

3.8

Feedback and Reviews

No reviews for this recipe yet.