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Zucchini muffin

Six baked zucchini muffins on a cooling wire rack with a white cloth napkin. The muffin at the front is broken in half.  
(1)
Preparation time: 10 minutes
Cooking time: 30 minutes
Makes: 12
 muffins
Serves: 12
Six baked zucchini muffins on a cooling wire rack with a white cloth napkin. The muffin at the front is broken in half.  
  • 1 serve of vegetables per per muffin
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Ingredients

2 zucchinis, grated & liquid squeezed out
1 carrot, grated
125g tin corn kernels, drained
1 small onion, finely diced
1 cup baby spinach leaves, chopped
1 cup wholemeal self-raising flour
6 eggs, beaten
1 cup reduced-fat tasty cheese, grated

Tips

Method

Step 1
Preheat oven to 180oC. Line a 12-hole muffin tin with muffin liners.

Step 2
Heat a non-stick frypan over medium heat and cook the onion until translucent. Allow to cool.

Step 3
Place all ingredients into a large mixing bowl and mix until well combined.

Step 4
Divide the mixture between the 12 muffin liners. Bake for 25 to 30 minutes or until muffins are golden and a skewer comes out clean.

Tips

Rating

5
(1)

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