Recipe: Zucchini and Corn Muffins

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!)

Winter Solstice

And then this is what it looked like when it was all ablaze – it was quite the sight (and very warm!)

Winter Solstice Winter Solstice

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

Zucchini and corn muffins

Steps

  1. Preheat oven to 180C
  2. Grate the zucchini and cheese and drain the corn. Finely chop the chives
  3. Combine the zucchini, cheese, corn, chives and flour in a large bowl. Stir together then form a well in the middle
  4. Combine the eggs, milk and oil in a jug and whisk to combine
  5. Pour into the well and gently fold until everything is just combined
  6. Spoon into patty pan cases in a muffin pan and bake for 25 minutes, until lightly golden on top and cooked through
  7. Cool in the pan for 5 minutes then transfer to a wire rack
  8. Enjoy!

Zucchini and corn muffins

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?

2 Comments on Recipe: Zucchini and Corn Muffins

    • I Spy Plum Pie (admin)
      June 26, 2014 at 12:38 pm (5 years ago)

      Yep, sometimes savoury is definitely the way to go!

      Reply

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