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