Name: Zucchini and corn muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 300.00 gm self-raising flour; 1 medium zucchini, grated (1 cup grated, lightly packed); 125.00 ml frozen corn kernels, thawed; 2 green spring onions, thinly sliced; 1 tsp finely chopped fresh thyme; 82.50 ml finely grated parmesan; 250.00 ml grated cheddar cheese; 257.50 gm milk; 56.88 gm olive oil; 2 eggs, lightly beaten; Salt and pepper, to taste; Semi-dried tomatoes, to serve; Sliced brie, to serve

Zucchini and corn muffins

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Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Transform your taste buds with this irresistible dish. Unleash your culinary creativity and savor every bite of this member-exclusive recipe.

Ingredients:

300.00 gm self-raising flour
1 medium zucchini, grated (1 cup grated, lightly packed)
125.00 ml frozen corn kernels, thawed
2 green spring onions, thinly sliced
1 tsp finely chopped fresh thyme
82.50 ml finely grated parmesan
250.00 ml grated cheddar cheese
257.50 gm milk
56.88 gm olive oil
2 eggs, lightly beaten
Salt and pepper, to taste
Semi-dried tomatoes, to serve
Sliced brie, to serve

Instructions:

Prepare a 12-hole muffin pan with a 1/3-cup capacity by greasing it.
Mix together flour, zucchini, corn, onions, thyme, and grated cheeses in a large bowl.
In a medium jug, blend milk, oil, and eggs. Season with salt and pepper, then pour into the flour mixture. Gently stir until just combined. Avoid over-mixing. Distribute mixture evenly among the prepared pan holes.
Bake at 200°C until golden and cooked through, about 25 minutes. Remove from oven and let sit in pan for 5 minutes. Then, transfer to a wire rack to cool.
Assemble muffin sandwiches by layering sliced brie and tomatoes between the halved muffins.

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