Zucchini muffin
INGREDIENTS
- 2 zucchinis, grated & liquid squeezed out
- 1 carrot, grated
- 125g tin corn kernels, drained
- 1 small red onion, finely diced
- 1 cup baby spinach leaves, chopped
- 1 cup wholemeal self-raising flour
- 6 eggs, beaten
- 1 cup reduced-fat tasty cheese, grated
Preparation time
10 Minutes
Cooking time
30 Minutes
Serves 12
0.75 serves of vegetables per muffin
Diet and Allergies
Nut Free, Vegeterian
METHOD
Preheat oven to 180°C. Line a 12-hole muffin tin with muffin liners.
Heat a non-stick frypan over medium heat and cook the onion until translucent. Allow to cool.
Place all ingredients into a large mixing bowl and mix until well combined.
Divide the mixture between the 12 muffin liners. Bake for 25 to 30 minutes or until muffins are golden and a skewer comes out clean.
TIP – Great served hot or cold!
