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.