- Prep: 10
- Cook: 30 mins
- Serves: 8
- 2 zucchinis, grated and squeezed of extra moisture
- 1 carrot, grated
- 125 g can reduced-salt corn kernels, drained
- 1 small red onion
- 1 cup baby spinach leaves, chopped
- 1 cup wholemeal self-raising flour
- 6 eggs, beaten
- 1 cup reduced-fat cheese
Preheat oven to 180oC. Line a 12-hole muffin tin with muffin liners.
Heat a non-stick frypan over medium heat and cook the onion until translucent. Allow to cool.
Place all ingredients into a large mixing bowl and mix until well combined.
Divide the mixture between the 12 muffin liners. Bake for 25 to 30 minutes or until muffins are golden and a skewer comes out clean.
Great served hot or cold!
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.