H and I have been doing a stack of baking lately – homemade bread, pizzas, cakes and muffins. I think the winter weather has something to do with it! I’ve experimented a lot with muffin recipes and I have to say, I think I’ve found a winner. These healthy zucchini, corn and tomato muffins are easy to make and are pillowy soft – just how I like them. The trick is to not over mix. When adding the wet ingredients to the dry ingredients, stir with a wooden spoon until just combined and you are ready to go.
Muffins are perfect for a light lunch and are great for the kids lunch boxes. The recipe makes a large batch so freeze what you don’t use for another day. I personally love having a few healthy savoury muffins in the freezer ready for a quick snack or to pack for the little guy if we are heading out for the day.
I’ve used zucchini, corn, tomato and cheese but feel free to substitute other vegetables. If you are using particularly dry ingredients and the mixture feels a little dry, just add a splash more milk till you achieve a thick but loose mixture. It shouldn’t be in any way runny – I need to start taking some action shot, what do you think, would that be helpful?
Healthy Zucchini, Corn and Tomato Muffin
- 1 cob of corn (ear of corn)
- 1 tomato
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated tasty cheese (reserving a little to sprinkle on top before going in the oven)
- 2 cups self-raising flour
- 1 egg
- 1 cup milk
- 150 grams butter; melted
- salt & pepper (optional)
Pre-heat oven to 180 degrees C (350 degrees F). Combine the dry ingredient (flour, cheese, zucchini, corn, tomato, salt and pepper) in a bowl and mix a little to combine.
In a small bowl combine the egg and milk and light whisk with a folk. Add the melted butter. Add the mixture to dry ingredients and stir with a wooden spoon until combined. Don't over mix or you will end up with a tough muffin! If the mixture feel a little dry add a splash more milk.
Spray the muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with the remaining cheese. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm
Recipe NotesMakes 12 large muffins and 12 mini muffins.
Don't be tempted to overfill the muffins - fill only 3/4 of the way up the muffin tin. They will work out a lot better.