Cheesy Corn and Zucchini Muffins

Cheesy Corn and Zucchini Muffins

Prep: 10 min

Cook: 20 min

Serves: 12

Difficulty:

Cuisine:

Saved:

997

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.

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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.

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