[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.
Ingredients
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2 cups self-raising flour
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1 medium zucchini, grated (1 cup grated, lightly packed)
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1/2 cup frozen corn kernels, thawed
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2 green spring onions, thinly sliced
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1 tsp finely chopped fresh thyme
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1/3 cup finely grated parmesan
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1 cup grated cheddar cheese
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1 cup milk
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1/4 cup olive oil
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2 eggs, lightly beaten
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Salt and pepper, to taste
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Semi-dried tomatoes, to serve
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Sliced brie, to serve
Method
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Step 1Grease a 12-hole muffin pan (1/3-cup capacity).
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Step 2Combine flour, zucchini, corn, onions, thyme and grated cheeses in a large bowl.
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Step 3Combine 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.
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Step 4Cook 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.
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Step 5To serve, cut muffins in half. Sandwich together with sliced brie and tomatoes.
So that’s going to wrap it up for this exceptional food Zucchini and corn muffins recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!