Easy Savoury Corn Zucchini Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
A one bowl recipe, ready in 35 minutes and even better than bakery savoury muffins!
Course:
Muffins
Cuisine:
American
Keyword:
corn, easy, savoury muffins, zucchini
Servings: 12
Calories: 223 kcal
Ingredients
- 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
Instructions
-
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.
Recipe Notes
Serve for breakfast, brunch, pack in lunch boxes, or as a delicious, filling and healthy snack!
