7 October, 2018
Zucchini & Corn Muffins
Zucchini & Corn Muffins
Makes: 18
Ingredients:
- 2 large zucchini, grated
- 1 cup frozen or fresh corn kernels
- 150g lean bacon pieces
- 140g grated cheese
- 1 teaspoon celery salt
- 2 garlic cloves, finely grated
- 1 & 1/2 cups SR Flour
- 1 cup high protein milk
- 4 eggs
- 3 tablespoons melted butter
Method:
- Preheat the oven to 180 degrees Celsius and prepare 18 silicon muffin cups by lightly spraying with cooking spray
- In a large mixing bowl combine the zucchini, corn, bacon, cheese, salt and garlic
- Add in the flour and stir until all ingredients are evenly coated in the flour
- Whisk together the eggs, milk and melted butter
- Pour the wet mixture into the dry mixture and fold through with a spatula until just combined
- Spoon the batter evenly between the prepared muffin cups and bake for 25 minutes or until a cake skewer comes out clean
- Allow to cool in the muffin tray for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Value per Muffin:
- Calories: 126
- Total fat: 7g
- Total carbohydrates: 8.6g
- Sugar: 2g
- Protein: 7g
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months
- Delicious served warm or room temperature
- White SR flour can be substituted for SR Wholemeal flour.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.