These healthier savoury muffins are perfect for a yummy lunchbox treat!
Cooking time: 25-30 minutes
2 cups self-raising flour
1 1/2 cups lightly packed grated zucchini
1 1/2 cups lightly packed grated carrot
1/2 cup grated reduced fat tasty cheese
1/4 cup olive oil
125g can creamed corn
3/4 cup reduced fat milk
1 large egg
Canola oil spray
1. Preheat oven to 190°C (170°C fan-forced). Sift flour into a large bowl, stir in zucchini, carrot and cheese.
2. Whisk together oil, creamed corn, milk and egg. Add to flour mixture and stir until ingredients are just combined.
3. Lightly grease a 12 x 1/3-cup capacity non-stick muffin pan with cooking spray. Bake in oven for 25-30 minutes or until muffins are light golden and just firm to touch.
Tip These muffins will keep for up to 2 days in an airtight container in the refrigerator or can be frozen for up to 1 month.