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healthy zucchini, corn and tomato muffin

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


Makes 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.