Zucchini Muffins

• Prep: 10
• Cook: 30 mins
• Serves: 8

Ingredients

• 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

Method

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. 

 

Tip 

Great served hot or cold!