Happy Meatless Monday folks! I spent the weekend back out at my parents place, on the fringe of Melbourne, for a wholesome country weekend with B and some friends of mine.
We spent Saturday afternoon at a local market, before a delicious pizza lunch at an amazing little woodfire pizza place, before heading to the main event – Winter Solstice at Montsalvat, an old artists colony dating back to the 1930s. We weren’t entirely sure what to expect but ended up having a really lovely evening of drinking mulled wine, watching fire twirlers and a lantern parade, as well as the biggest bonfire I have ever seen!
This was the bonfire when we first arrived (prior to being lit obviously!)
And then this is what it looked like when it was all ablaze – it was quite the sight (and very warm!)
It was definitely a different way to spend a Saturday night, but it was nice to get out of the city for a night, even if it was just to my parents place! When I got home yesterday afternoon I decided to continue with the wholesome weekend theme and do a spot of baking, and these zucchini and corn muffins were the result! They are full of juicy corn and will be perfect for the week at work ahead!
Ingredients List
- 1 medium zucchini
- 1 cup grated cheese (tasty, cheddar, whatever is in your fridge!)
- Can of corn
- 3tbs chives
- 2 cups self-raising flour
- 2 eggs
- 1 cup milk (I used almond milk)
- 1/4 cup vegetable oil
Steps
- Preheat oven to 180C
- Grate the zucchini and cheese and drain the corn. Finely chop the chives
- Combine the zucchini, cheese, corn, chives and flour in a large bowl. Stir together then form a well in the middle
- Combine the eggs, milk and oil in a jug and whisk to combine
- Pour into the well and gently fold until everything is just combined
- Spoon into patty pan cases in a muffin pan and bake for 25 minutes, until lightly golden on top and cooked through
- Cool in the pan for 5 minutes then transfer to a wire rack
- Enjoy!
These will store well in the fridge, or even in the freezer (if they last that long!) and I would imagine they would be pretty excellent lunchbox treats for kids. As they are sugar free you don’t even have to feel guilty if you eat more than one at a time!
A perfect way to finish a lovely weekend! Did you get up to anything different this weekend? What’s cooking in your kitchen?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Lila
June 23, 2014 at 11:24 am (10 years ago)Those sounds so good for this cold weather, I love to have savoury options like that around for snacking!
Lila recently posted…Little Veggie Kitchen – Buddha’s hand me some cake
I Spy Plum Pie (admin)
June 26, 2014 at 12:38 pm (10 years ago)Yep, sometimes savoury is definitely the way to go!