Serves: 24 (makes 24 muffins)
Time to make: 20 mins, prep 8 mins, cook 12 mins
Total cost: $7.20 / $0.30 per serve
(at time of publication)
cooking oil spray
2 cups self-raising flour
1 pinch of salt
1 cup grated zucchini (1 large)
1 cup (220g) fresh, frozen or canned corn kernels
75g ham, diced
1/2 cup grated reduced-fat cheddar cheese
200ml low-fat milk
80ml (1/3 cup) sunflower oil
Preheat oven to 180°C. Spray a 24-hole mini muffin tin with oil.
Sift flour and salt into a large bowl. Add zucchini, corn, ham and cheese and stir to combine. Set aside.
In a separate bowl, whisk together milk, egg and sunflower oil. Stir wet ingredients into dry ingredients, until just combined.
Divide mixture between muffin holes. Cook in preheated oven for 12 minutes or until golden and cooked through.
Pack these in lunchboxes for a snack!
Recipe by: Chrissy Freer
First published: October 2009