Savoury Sweetcorn & Courgette Muffins
Savoury Sweetcorn & Courgette Muffins

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Savoury Sweetcorn & Courgette Muffins

00:00 (GMT+2), Fri, 20 April 2012
*Makes 12 large muffins

Ingredients
  • ¼ cup self-raising flour
  • 90g butter, melted
  • 2 eggs, beaten
  • 1 x 410g tin cream-style sweetcorn
  • 2 courgettes, grated
  • ½ cup cheese, grated
Method
  1. Preheat oven to 180°C.
  2. Grease a cupcake tin.
  3. Sift flour into a bowl, and stir in remaining ingredients.
  4. Bake for 15 minutes, and then remove from oven and allow to cool.
  5. Freeze in an airtight container.
Our dietician, Ashleigh Caradas, says: “To make this a healthier option, use wholewheat or nutty wheat flour.”


savoury muffins, sweetcorn, courgette, cheese, lunch box

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