PREMIUM News Cheesy Corn and Zucchini Muffins By Country News May 25, 2020 Makes: 12 Hold tight - we’re checking permissions before loading more content Ingredients: 1 x 310 g can creamed corn ½ cup reduced fat milk 2 eggs 2 cups self-raising flour 1.5 cups grated reduced fat cheddar cheese 1 medium zucchini, grated 2 tsp wholegrain mustard Method: Whisk together creamed corn, milk and eggs in a large bowl until combined. Add remaining ingredients and stir with a large metal spoon until just combined. Spoon mixture into 12 paper-lined half-cup capacity muffin pans. Bake at 200°C for 15 to 20 minutes or until cooked and golden brown. Tips: For something extra special, stir in one small chopped red onion and half a chopped red capsicum when adding the cheese. These muffins can be individually wrapped and frozen. Source: Dairy Australia By Country News
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