Jump to recipeThese muffins are easy to prepare and great for a light lunch or snack for the entire family. You can make muffins like in the photo that are perfect for school lunches too or just make a slice and cut into pieces. You can keep it vegetarian or add in bacon or prawns.
NOTE If you want to add bacon (use approx. 3 pieces roughly chopped and cooked). You could also add approx. 10 cooked prawns cut into bitesize pieces. Feta (approx. ½ cup crumbled) is also a yummy addition.
TIP Try adding other veggies to the slice like ½ cup shredded carrot, ½ cup baby spinach leaves, ½ cup pumpkin grated or finely chopped and/or ½ cup finely chopped capsicum. Also adding a few pumpkin and/or sunflower seeds adds a little extra crunch. You can sauté the onion and corn in a little oil, cool and add into the mixture before baking to add a little more flavour, but to save time you can also just use uncooked onion and corn.
January 29, 2025
by adminaustralia
Serving Size
8 – 10 muffins or 16 – 20 mini muffins
Ingredients
- 1 large onion, finely chopped (sautéed in a little oil or raw)
- 1 cup corn (fresh or frozen/thawed) (sautéed in a little oil or raw)
- 2 medium zucchinis, grated
- 1 – 2 spring onions, finely chopped
- 2 tbsp finely chopped parsley and/or coriander (optional)
- 6 pieces sundried tomato, finely chopped (optional)
- 1 cup grated cheddar and/or mozzarella cheese
- ½ cup grated Parmesan cheese
- 1½ cups self-rising flour or gluten-free self-raising flour
- ½ cup melted butter, olive oil or melted coconut oil
- 8 eggs, lightly beaten
- 4 – 6 drops lemon essential oil (to taste)
- 1 tsp sea salt and freshly ground pepper
Instructions
- 1. Preheat oven to 180°C and line a muffin tin with muffin liners/cupcake papers or a medium size baking tin with baking paper and set aside.
- 2. In a small frying pan sauté the onions and corn until just tender with a little oil or butter, cool and set aside.
- 3. Grate the zucchini, chop the spring onions, parsley and sundried tomatoes, if using and set aside.
- 4. In a medium bowl, lightly stir together the zucchini, spring onions, parsley and sundried tomatoes. Then add in the onions, corn, flour and cheese and gently mix together. Then pour in the melted butter, lemon oil, eggs, sea salt and pepper and mix well.
- 5. For making muffins, spoon the mixture (divided evenly) into your muffin liners (the number of muffins depends on the size of your tin and liners). If you are making a slice pour the mixture into the prepared baking tin and make sure the veggies are evenly distributed around the tin. Bake the muffins for approx. 30 – 40 minutes until golden brown and the centre is set. If you are baking mini muffins bake then for approx. 15 – 20 minutes and check to see if they are done as they take less time to bake. Bake the slice for 35 – 40 minutes until golden brown and the centre is set.
- 6. Serve the muffins immediately with a tomato or beetroot relish or butter. If you made a slice allow to cool for 5 minutes before cutting and serving. Before storing allow the muffins or slice to cool completely and then store in the refrigerator for up to 3 days or wrap well and freeze for up to 1 month.
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