Zucchini and corn muffins recipe

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Photography: Tanya Zouev
Photography: Tanya Zouev
  • Cuisine: Modern Australian
  • Servings: Serves 10 or more
  • Cooking Time: Less than 30 minutes
  • Course: Finger food, Snacks

Zucchini and corn muffins

Ingredients

1 cup (150g) plain flour
1 cup (170g) medium yellow cornmeal (see tip)
1 tablespoon sugar
1 tablespoon baking powder
1 egg
½ cup (125ml) reduced-fat milk
¼ cup (60ml) vegetable oil
300g can creamed corn
2 small zucchini, coarsely grated
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Preparation

1. Preheat oven to 200°C. Lightly grease a 12–hole, 1/3-cup muffin pan or line it with paper patty cases.

2. Sift dry ingredients into a large bowl. Combine egg, milk, oil and corn in another bowl. Add zucchini and wet ingredients to flour mixture and stir until just combined.

3. Spoon into prepared pan. Bake for 15-20 minutes, until golden and cooked when tested with a skewer.

If you enjoyed this Zucchini and corn muffins recipe then browse more Modern Australian recipes, child-friendly recipes, low-gi recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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