Zucchini and Corn Muffins

Canteen = Everyday

Kids love muffins! Make them savoury and packed with veggies and freeze ready to pop into the lunchbox as a healthy sandwich free alternative. Mix up the vegetables and be sure to add their favourite ones. These have Zucchini and Corn but any can be substituted.

Serves: 12 muffins

Ingredients

2 cups grated mixed veg (we used fresh corn cut from the cob and grated zucchini)
1 1/2 cups plain flour
3 tsp baking powder
2 eggs
1 cup grated low fat cheese
1/2 cup natural yoghurt
1/3 cup olive oil
Herbs to taste such as parsley or thyme (optional)

Method

Mix vegetables, herbs, cheese, flour and baking powder in a bowl.
Wisk eggs, oil and yoghurt.
Stir wet mixture into dry mixture until combined.
Spoon into greased 12 hole muffin tins.
Bake 25 minutes at 180 degrees.
Cool on wire rack. Enjoy warm for dinner or wrap and freeze for the lunchbox.

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