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Onion, Corn and Zucchini Muffins

Yields12 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Onion, Corn and Zucchini Muffins

 2 medium zucchinis
 1 brown onion, diced, plus extra to garnish
  cup corn
 1 cup tasty cheese
 ½ cup milk
 ¼ cup Greek yoghurt
 2 eggs, lightly beaten
 2 cups plain flour
 3 tbsp baking powder
 Pinch of paprika
 Salt & pepper to season
1

Preheat the oven to 180°C. Grease a 12-hole muffin tray.

2

Grate the zucchini and place in a large colander. Use your hands or a dry cloth to squeeze as much water out of the zucchini as possible. Too much water will result in stodgy muffins.

3

Transfer zucchini to a large bowl and add the onion, corn, cheese, milk, yoghurt and eggs. Stir to combine.

4

Gradually add the rest of the dry ingredients to the wet mix and gently fold all the ingredients together.

5

Fill the muffin tray to ¾ full then add a small onion wedge on top of each muffin and press to indent slightly into the batter.

6

Bake for 25 – 30 minutes until lightly golden and cooked through.

Recipe created by Lisa Holmen for Australian Onions.
Nutrition Facts

Servings 0