Name: Zucchini and corn muffins
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Ingredients: 1 cup (150g) plain flour; 1 cup (170g) medium yellow cornmeal (see tip); 1 tablespoon sugar; 1 tablespoon baking powder; 1 egg; 1/2 cup (125ml) reduced-fat milk; 1/4 cup (60ml) vegetable oil; 300 gram can creamed corn; 2 small zucchini, coarsely grated

Ingredients

1 cup (150g) plain flour

1 cup (170g) medium yellow cornmeal (see tip)

1 tablespoon sugar

1 tablespoon baking powder

1 egg

1/2 cup (125ml) reduced-fat milk

1/4 cup (60ml) vegetable oil

300 gram can creamed corn

2 small zucchini, coarsely grated

Method

1.Preheat oven to 200°C. Lightly grease a 12-hole, 1/3-cup muffin pan or line it with paper patty cases.

2.Sift dry ingredients into a large bowl. Combine egg, milk, oil and corn in another bowl. Add zucchini and wet ingredients to flour mixture and stir until just combined.

3.Spoon into prepared pan. Bake for 15-20 minutes, until golden and cooked when tested with a skewer.

Cornmeal is ground dried maize. Look for it in the flour section of Coles Supermarkets. Do not over-mix muffin mixtures or the muffin will be dense rather than fluffy. The mixture should be a little lumpy.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%