Zucchini, pumpkin and corn muffins

Name: Zucchini, pumpkin and corn muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups (320g) wholemeal self-raising flour; 120g butter, chopped; 1 large zucchini, coarsely grated; 1 cup coarsely grated pumpkin; 1 cup (160g) frozen corn kernels, thawed; 1 cup (120g) coarsely grated tasty cheddar; 2 Coles Australian Free Range Eggs, lightly whisked; 1 cup (250ml) milk

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Author : Sarah Hobbs

zucchini pumpkin corn

Ingredients

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2 cups (320 grams) wholemeal self-raising flour120 grams butter, chopped1 large zucchini, coarsely grated1 cup coarsely grated pumpkin1 cup (160 grams) frozen corn kernels, thawed1 cup (120 grams) coarsely grated tasty cheddar2 Coles Australian Free Range Eggs, lightly whisked1 cup (250 milliliters) milk

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Instructions

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Step 1

Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Place flour in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the zucchini, pumpkin, corn and cheddar.

Step 2

Whisk the egg and milk in a small bowl. Add to the flour mixture and stir until just combined (don’t overmix). Divide among the paper cases.

Step 3

Bake for 25 mins or until a skewer inserted in the centres comes out clean. Serve warm or at room temperature. To freeze, wrap individually in plastic wrap, then wrap in foil or place in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight.