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Zucchini and corn muffins

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Vegetarian
Course: Snacks
Favourite flavours: Easy recipes

These zucchini and corn muffins make a great lunchbox snack for the kids... Or adults.
INGREDIENTS

2 cups (300g) self-raising flour
½ teaspoon mild paprika
1 cup (250ml) buttermilk
1 egg, beaten lightly
80g olive oil margarine, melted
2/3 cup (80g) grated low-fat cheddar cheese
1 small (90g) zucchini, grated coarsely
125g can corn kernels, rinsed, drained
1 green onion (green shallot), sliced thinly
2 teaspoons finely chopped fresh
flat-leaf parsley
METHOD

Preheat the oven to 200°C (180°C fan-forced). Grease a 12-hole (1/3 cup/80ml capacity) muffin pan and line pan holes with free-form baking paper cases.

Sift flour and paprika into a medium bowl and make a well in the centre. Combine the buttermilk, egg, margarine, cheese, zucchini, corn, onion and parsley. Add to the flour mixture and stir gently with a large metal spoon until just combined. Don’t over-mix; the mixture should still be slightly lumpy.

Spoon mixture into the pan holes. Bake for about 20 minutes or until lightly golden and cooked when tested with a skewer. Stand for 5 minutes before turning onto a wire rack to cool.

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