adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Zucchini, pumpkin and corn muffins
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Get kids involved in the kitchen with these freezer-friendly zucchini, pumpkin, and corn muffins for healthy lunchboxes!
Ingredients:
  • 320g self-raising flour
  • 120g butter, chopped
  • 1 large zucchini, coarsely grated
  • 250.00 ml coarsely grated pumpkin
  • 160g corn cob
  • 120g tasty cheese
  • 2 Free Range Eggs, lightly whisked
  • 250ml milk
Instructions:
  • Preheat your oven to 180°C. Line a 12-hole muffin pan with paper cases. In a large bowl, combine the flour with the butter until it resembles fine breadcrumbs. Add the zucchini, pumpkin, corn, and cheddar, and mix well.
  • In a small bowl, beat together the egg and milk. Pour into the flour mixture and gently stir until just combined (be careful not to overmix). Divide the batter into the paper cases.
  • Bake for 25 minutes until a skewer comes out clean. Serve warm or at room temperature. For freezing, wrap individually in plastic wrap, then in foil or an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge.

Similar Recipes