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…
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.
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.
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.
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.
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.
You might also like…
zucchini, corn & cheddar loaf
zucchini fritters
sweetcorn fritters
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:-)
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!
Welcome! So pleased to hear you stumbled across my blog and are enjoying the recipes! Oh what a cutie pie, sounds like you have a very adventurous eater! That is wonderful! Happy cooking! X
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!
I’m so happy that I stumbled across your recipes!
My little miss is 10 months old and really loves her food, I’m currently giving her finger foods and mashed foods but wanted to find easy recipes that we will all love 🙂 can’t wait to get baking!
Can the muffins be frozen?
I have just taken my first batch of these out of the oven, and my kitchen smells divine! Can’t wait to see what my almost 10 month old and my 4 year old make of these! I love your blog & I look forward to trying more recipes! Thank you for your time & effort x
In the oven as we speak! What other veggies could I potentially sneak in there?
Hey I’m struggling with this, mine have been in at 180 for 30 mins and still uncooked in the middle, they rose and fell again and they’re soggy in the middle. (Still taste good tho)
I did try and halve the recipe cos I only had 6 muffin tin mold.
?
Ahhh. I am not sure what happened:-( Did you halve all of the ingredients correctly? I am happy they still taste great though!
Well it was all very much guess work but he loved them. So did I. Lol.
I currently have some or these baking in the oven. They smell delicious. I just wondered if anyone has had any success freezing these savoury muffins?
They freeze beautifully x
What can you use instead of milk ? My Lo is only 7 months 🙂 thanks
Can I ask my bubs is 6 month just starting of with BLW what do I do about the milk? Can I change this or will he be ok to have it?
He should be fine with the milk in the muffins. Happy cooking x
So delicious! Can’t wait for my little girl to taste these 🙂 made mini ones and baked them for just over 15 mins – perfect amount for little hands. Thanks again for an awesome recipe!
This is our favourite. I put spinach instead of basil…
xx
These were wonderful. My baby and hubby loved them. I will definitely make again! Thanks for recipe.
My pleasure xxx
Hi there,
I just want to say I’m so so so pleased I have come across your site. I’m a first time mum and blw and I find it hard to know what things to do. So thank you. I’m not great in the kitchen either and really want to become better and your recipes seems easy to follow so fingers crossed!
A question are your recipes freeze le for example the fitters?
Thanks again
Sam
Hi! Welcome! I am so happy to hear you’re enjoying my blog! Most of my recipes freeze beautifully (esp the fritters). I often make up big batches, allow to cool, wrap individually, pop into a freezer safe container and stash in the deep freeze for up to 3 months. The reheat beautifully. Happy cooking and good luck with your little one xxx
Hello
These muffins look fab! How do you store once baked, fridge or in sealed container? How long do they keep for? Many thanks can’t wait to try making these
Hi just discovered your site today. Have a batch in the oven now, they look great and smell yummy. I am a 60 year old Nan and will be using this site often. I am always looking for easy meals for my lunch, breakfasts as I work shift work. Will be great to have when I get the little visitors also. P.s they taste awesome ☺☺
Ahhh no, it’s all cups of this and half a cup of that. I don’t have measuring cups?! Just regular scales for lbs/ozs! 😕
Thanks so much for your wonderful recipes and beautiful photos!! It works, its easy and food looks great.. makes my “mum life” so much easier 🙂
xxx
My pleasure. Thank you xxx
Oh dear! I made a batch of your savoury muffins this morning followed by these ones, but both came out raw in the middle after extra baking time. There are so many great comments here so I just don’t know what I could have done wrong. No eggs left to try again. I’m so disappointed!
Did you use frozen corn. If so, try warming it up first.
Yes, a quick blanch under hot water will do the trick. Kayla xx
No baking powder? I’m a little worried to try this recipe in case it doesn’t rise. Is there something missing?
Leslie, the self-raising flour will have baking powder with it so they will rise! 🙂
Self-rising flour is all-purpose flour with baking powder and salt added.
To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
http://www.myrecipes.com/how-to/cooking-questions/self-rising-flour-substitute
What can I sub if we currently have no milk?