how to make perfect Zucchini and corn muffins

[Hey] good to see you!, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini and corn muffins. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini and corn muffins is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini and corn muffins is something that I’ve loved my entire life.

Table of Contents


  • 2 cups self-raising flour
  • 1 medium zucchini, grated (1 cup grated, lightly packed)
  • 1/2 cup frozen corn kernels, thawed
  • 2 green spring onions, thinly sliced
  • 1 tsp finely chopped fresh thyme
  • 1/3 cup finely grated parmesan
  • 1 cup grated cheddar cheese
  • 1 cup milk
  • 1/4 cup olive oil
  • 2 eggs, lightly beaten
  • Salt and pepper, to taste
  • Semi-dried tomatoes, to serve
  • Sliced brie, to serve


  • Step 1
    Grease a 12-hole muffin pan (1/3-cup capacity).
  • Step 2
    Combine flour, zucchini, corn, onions, thyme and grated cheeses in a large bowl.
  • Step 3
    Combine milk, oil and eggs in a medium jug. Season with salt and pepper. Pour into flour mixture. Stir gently until just combined. Do not over-mix. Divide mixture among prepared pan holes.
  • Step 4
    Cook in a hot oven (200C) for about 25 minutes, or until golden and cooked when tested. Remove. Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
  • Step 5
    To serve, cut muffins in half. Sandwich together with sliced brie and tomatoes.

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