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

Zucchini and corn muffins

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

Ingredients

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

Steps

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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