These easy corn zucchini muffins make a great lunch box recipe for school or can be used as a snack after school.
Can of creamed corn, 310g
1/2 cup Australian reduced-fat milk
2 cups self-raising flour
1 1/2 cups grated Australian reduced-fat cheddar cheese
One medium zucchini, grated
Two teaspoons of wholegrain mustard
- In a large bowl, whisk together the creamed corn with the milk and eggs until well combined. Stir in the remaining ingredients with a large metal spatula until they are connected.
- Pour mixture into 12 muffin pans with a capacity of 1/2 cup, lined with paper.
- Bake at 200 until golden brown or cooked for 15-20 minutes.