Posted on March 1 2018
Packed with flavour, texture and healthy goodness, these Easy Savoury Corn Zucchini Muffins are to die for! Have them for breakfast, brunch, or a healthy snack. They’re made with sweet corn, zucchini, sun-dried tomatoes, olive oil and wholewheat flour. SO so good, and good for you!
A ONE BOWL recipe.
Does that give you the warm and fuzzies? I just love a totally delicious and nourishing recipe that is quick, easy, and doesn’t require too much washing up!
You will also love my Easy Lemon Poppy Seed Blender Muffins, my Banana Pecan & Cinnamon Muffins, my Breakfast Banana Bran Spice Muffins, my Healthy Chocolate Banana & Apple Muffins, my Oatmeal Peanut Butter Banana Muffins, my Orange & Strawberry Breakfast Muffins, my Stone Fruit Apple Date Brunch Cake.
The holy trifecta of home baking:
- Scrumptious, melt in the mouth amazing deliciousness
- Easy to make
- Looks and tastes like bakery-style goods, except ALL the credit is yours
These Easy Savoury Corn Zucchini Muffins tick all the above off the list in just 35 minutes!
Speedy, glorious Muffin Goodness is what they are, golden crispy tops with soft, pillowy centres. Packed to the rafters with sweet corn, LOADS of grated zucchini, just the right amount of tangy sun-dried tomatoes and white cheddar cheese for that necessary savoury muffin cheesiness! But you can leave the cheese out if you’re dairy free.
And of course we need a few eggs, some olive oil and wholewheat flour to make these veggie loaded babies into actual muffins.
I had to make this recipe a few times to refine it and get it just right, and I can honestly say, apart from the old classic ‘spinach and feta muffin’, these Easy Savoury Corn Zucchini Muffins are right up at the top of my all time favourite savoury muffin list!
This is how simple it is to make Easy Savoury Corn Zucchini Muffins:
- Preheat oven, grease muffin tin
- Place all ingredients in a large mixing bowl and stir together with a wooden spoon
- Spoon mixture into muffin tin, and bake for 20 – 25 minutes until golden and wonderful
I know, you can’t believe it. I’ll give you a moment.
I almost can’t believe it. If I hadn’t made these several times with my own two hands, I would be sceptical that it could be this EASY to make gloriously PERFECT SAVOURY MUFFINS.
Because really, these muffins are PERFECT. And GLORIOUS. And WONDERFUL.
If you have in the past found muffin baking a little daunting, then this is the recipe for you! They are NO fail, you can do this. I believe in your muffin baking skills. Equipped with this recipe you will be a muffin QUEEN (or King).
N.B. These amazing savoury muffins can be stored in the fridge in an airtight container for up to 5 days and they freeze brilliantly.
A one bowl recipe, ready in 35 minutes and even better than bakery savoury muffins!
- 400 g can whole-kernel sweet corn , drained and rinsed
- 3 cups zucchini (about 7) , grated
- 1 cup sun-dried tomatoes , roughly diced
- 1/4 cup olive oil
- 3 eggs
- 1 generous cup white cheese , grated (cheddar or feta)
- 1 tsp cumin
- 2 cups wholewheat flour
- 1 tsp baking powder , heaped
- Sea salt and ground black pepper , to taste
Preheat oven to 180°C (350°F), grease a muffin tin.
In a large mixing bowl, stir together all the ingredients with a wooden spoon until the flour is fully incorporated. Don't over-mix.
Spoon the mixture into the greased muffin tin or use paper cups and bake for 20 - 25 minutes until golden, or until a toothpick comes out clean and the muffins bounce back when lightly touched.
Serve for breakfast, brunch, pack in lunch boxes, or as a delicious, filling and healthy snack!