Cheesy Zucchini Sweetcorn Muffins.

This is an easy recipe and a staple in many homes with kids, as it is a great lunchbox option as a snack, a light lunch with a salad or soup on the side and because they keep so well, are a great option for those long road trips!

There are many ways to make this, this is how I do it. The best thing about savoury muffins is there is no limit to what you can put in; it is all about what you like.

Our ingredients are:-

  • 2 cups self raising flour.
  • 1 cup buttermilk
  • 1 egg
  • 1 small grated zucchini aka courgette.
  • 1/2 cup of sweetcorn
  • 1/4 cup butter, melted.
  • 1 tsp paprika
  • 1 cup grated cheddar cheese
  • 1 tsp dried parsley
  • A pinch of mixed spice (optional)
  • 1 tsp chia seeds
  • A pinch of salt

Another thing I love with this recipe is it is a one bowl one, so less dishes. Quick, fast and easy to make.

Method.

Preheat your oven to 180 degrees Celsius.

Line your 12 hole muffin pan with muffin cases.

Sift your flour in a large bowl, add the other ingredients and mix well.

Mix well but do not over mix and spoon into muffin cases.

Bake for 18- 20 minutes until golden and baked through, check with a skewer.

Enjoy them after letting cool for 15 minutes or so.

They are great on their own or with some soup on the side. Either way, you have to try them out. Tasty, filling and so easy the kids can make them themselves (with supervision of course).

Love,

Wanjoro.

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