simple way to prepare any night of the week Zucchini, pumpkin and corn muffins

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini, pumpkin 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, pumpkin 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, pumpkin and corn muffins is something that I’ve loved my entire life.

Table of Contents


  • 2 cups (320g) wholemeal self-raising flour
  • 120g butter, chopped
  • 1 large zucchini, coarsely grated
  • 1 cup coarsely grated pumpkin
  • 1 cup (160g) frozen corn kernels, thawed
  • 1 cup (120g) coarsely grated tasty cheddar
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1 cup (250ml) milk


  • Step 1
    Preheat oven to 180?C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Place flour in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the zucchini, pumpkin, corn and cheddar.
  • Step 2
    Whisk the egg and milk in a small bowl. Add to the flour mixture and stir until just combined (don?t overmix). Divide among the paper cases.
  • Step 3
    Bake for 25 mins or until a skewer inserted in the centres comes out clean. Serve warm or at room temperature. To freeze, wrap individually in plastic wrap, then wrap in foil or place in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight.

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