zucchini, corn & cheese muffins

zucchini, corn & cheese muffins

zucchini, corn & cheese muffins

Lately it seems we’re spending more and more time out and about.

Trips to the park, play dates, shopping, strolls in the pram, swimming lessons and bike rides are all on the agenda now that Grace is almost one.  But with a chock full busy life comes the challenge of meal times on the run.

Grace (just like her mama) is hungry  pretty much all of the time so I always need to have food ready on hand for when the hunger pangs kick in.

Whenever we have a big day planned I usually stock the lunch box with our usual favourites; sultanas, yoghurt cups, fresh strawberries and pear slices.  And along with our usual faves I try to incorporate a special something that is simple to eat whilst on the run, not too fiddly and most definitely not too messy and more often than not our special treat is a muffin of some sort.

Whipping up a batch of our favourite fruit/vegetable filled baked treats requires no more than five minutes of effort before popping them into a hot oven whilst we get ready for the day.  So far I’ve conjured up batches of strawberry muffins,raspberry and chocolate muffins, banana choc muffins, pear cinnamon almond muffins and carrot apple and yoghurt muffins.

My muffin recipe has definitely evolved over the last few months now that I am a little more health conscious.  The muffin recipe now contains half the amount of sugar as the original, vegetable oil has replaced butter, the amount of fruit/vegetables added has doubled and I’ve added calcium rich yoghurt to the mix.  All in all I am pretty proud of these little delicious babies.

For today’s treat I decided on a savoury batch of zucchini, corn & cheese muffins to take along for a morning play date at the park.  They were a hit!  After an hour of climbing and crawling all over the play ground Grace completely exhausted and covered in sandy dirt was more than happy to retreat to her pram and devour her muffin morning tea.  Usually there is quite the mess after Grace enjoys whatever she’s eating but today there was not a crumb in sight!

To create your own batch of zucchini and corn studded cheesy muffins simply…

zucchini, corn & cheese muffins

zucchini, corn & cheese muffins

Begin by placing the flour, corn, zucchini, cheddar, parmesan and basil leaves into a large mixing bowl and stir to combine making a well in the center.

zucchini, corn & cheese muffins

In a small jug stir together the milk, eggs and olive oil and pour into the well of the dry ingredients.  Stir until just combine as overworking the batter leads to tough muffins.

zucchini, corn & cheese muffins

zucchini, corn & cheese muffins

Using a 1/4 measuring cup ladle the muffin batter into a 12 hole muffin tin lined with paper cases and bake in a preheated oven for 20-25 minutes or until the muffins are cooked and slightly golden.

zucchini, corn & cheese muffins

Remove the muffins from the oven and allow the muffins to cool for 5 minutes or so before turning them out onto a wire rack to cool.

zucchini, corn & cheese muffins

These golden cheesy muffins are an amazing breakfast or light lunch and today we enjoyed ours alongside a little salad of avocado and fresh leaves drizzled with a little extra virgin olive oil and spritz of lemon.

zucchini, corn & cheese muffins

INGREDIENTS

2 cups self-raising flour
1 medium zucchini, grated
1/2 cup sweetcorn kernels
1/3 cup fresh basil, chopped
1/3 cup parmesan, grated
1 cup cheddar cheese, grated
1 cup milk
1/4 cup olive oil
2 eggs

METHOD

Preheat oven to 180°C (350°F).  Line a 12 hole muffin tin with paper cases.  In a large bowl place the flour, zucchini, sweetcorn, basil, parmesan and cheddar cheese and mix to combine making a well in the center.  In a small jug place the milk, oil and eggs and whisk to combine.  Pour the wet ingredients into the well of the dry and mix until just combined.  (Don’t be tempted to overwork the batter, the aim is light-as-air tender muffins.)  Using a 1/4 measuring cup ladle the muffin batter into the prepared tin and bake for 20-25 minutes or until cooked and lovely and golden.  Remove from the oven and allow to cool slightly before turning them out on a wire rack to cool completely.

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9 thoughts on “zucchini, corn & cheese muffins

  1. Pingback: hot chicken cakes | my lovely little lunch box

  2. These look delicious, cant wait to try them. Quick question, whats the best way to store them after cooking and how long will they last? Also wanted to find out where you bought the punk lunchbox with divider used in other posts. Thank you
    SW

    • Hi! The muffins are delicious, I store them in an air tight container to keep them lovely and fresh for a couple of days. Usually they’re all gobbled up in a day or two but if I do have a few left I pop them in the fridge to keep them fresh longer. The lunch box is a tupperware purchase:-)

  3. Pingback: parmesan crusted zucchini chips | my lovely little lunch box

  4. Pingback: chicken tacos w’ grilled corn & avocado salsa | my lovely little lunch box

  5. Stumbled across your blog a while ago and have made many variations of your recipes. We BLW also, my boy is 15 months and a fiend for hot indian curries, go figure! I just made a big batch of these for our lunchboxes this week. Happy Baking!

  6. Just discovered your blog and I’m getting some lovely ideas for my increasingly fussy 23 month old! we’re struggling at the moment. Thanks!

  7. Pingback: sweetcorn pasta salad | my lovely little lunch box

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