Zucchini and corn muffins | Women's Weekly Food
Savoury zucchini and corn muffins are a perfect easy breakfast or convenient lunchbox stuffer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 cups (300g) self-raising flour
- 1/2 teaspoon mild paprika
- 1 cup (250ml) buttermilk
- 1 egg, beaten lightly
- 80 grams margarine, melted
- 2/3 cup (80g) grated cheddar cheese
- 1 small zucchini, grated coarsely
- 125 grams can corn kernels, rinsed, drained
- 1 green onion, sliced thinly
- 2 teaspoons finely chopped fresh flat-leaf parsley
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