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  • Quick
  • Makes 12 Items
  • 10 mins prep
  • 20 mins cook

Zucchini and corn muffins

Triple tested. For your success every time.

Zucchini and corn muffins, corn recipe, brought to you by Australian Women's Weekly


Zucchini and corn muffins

  • 2 cups (300g) self-raising flour
  • 1/2 tsp mild paprika
  • 1 cup (250ml) buttermilk
  • 1 egg, beaten lightly
  • 80 g margarine, melted
  • 2/3 cup (80g) grated cheddar cheese
  • 1 small zucchini, grated coarsely
  • 125 g can corn kernels, rinsed, drained
  • 1 green onion, sliced thinly
  • 2 tsp finely chopped fresh flat-leaf parsley


Zucchini and corn muffins

  1. Preheat the oven to 200°C (180°C fan-forced). Grease a 12-hole (1/2 cup-capacity) muffin pan; line holes with free-form baking paper cases.
  2. In a medium bowl, sift flour and paprika; make a well in the centre. In a separate bowl, combine buttermilk, egg, margarine, cheese, zucchini, corn, onion and parsley. Add to flour mixture; stir gently with a large metal spoon,until just combined. Do not over-mix; the mixture should still be slightly lumpy.
  3. Spoon mixture into pan holes. Bake about 20 minutes, or until lightly golden and cooked when tested with a skewer. Stand 5 minutes. Turning onto a wire rack to cool completely.


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