Zucchini, Cheese and Corn Muffins
Try this Zucchini, Cheese and Corn Muffins recipe.
Try this Zucchini, Cheese and Corn Muffins recipe.
- 2 eggs
- 1/2 t salt
- 2 t baking powder
- 1/4 c oil
- 1 medium zucchini grated
- 1/4 c parmesan cheese grated
- 2 c spelt flour (or normal flour)
- 1 c grated tasty or cheddar cheese
- 1/2 c whole kernel sweetcorn (or use a fresh corn cob)
- 1/3 c basil finely chopped
- 1 c milk (i used almond milk)
- a good grinding of pepper
- Carbohydrate 1.57756250002694 g
- Cholesterol 1.275000000584 mg
- Fat 18.3531271352587 g
- Fiber 0.199516666678091 g
- Protein 0.958612500255237 g
- Saturated Fat 2.53998271514686 g
- Serving Size 1 1 muffin (40g)
- Sodium 59.9875416768137 mg
- Sugar 1.37804583334885 g
- Trans Fat 0.883229377494473 g
- Calories 172 calories
Step-by-step
- Preheat oven to 180 C.
- Line a 12 hole muffin tray with muffin liners or spray with oil.
- Sift the spelt flour and baking powder into a bowl.
- Add the zucchini, two cheeses, sweetcorn and basil.
- In a separate bowl, combine the milk, oil, eggs, salt and pepper and whisk together.
- Pour into the zucchini mixture and gently fold together until just combined.
- Spoon the mixture into the muffins trays until they’re evenly filled.
- Cook for 20-25 minutes or until a skewer comes out clean.
- Allow to cool slightly before transferring onto a wire rack.
- Serve warm with a salad for lunch, or as a savoury breakfast. Perfect to freeze for lunch boxes.
Zucchini, Cheese, and Corn Muffins: A Busy Mom's Delight
Life as a working mom is a whirlwind of early mornings, school runs, work deadlines, and the ever-present challenge of keeping my family fed and happy. Finding time to cook healthy and delicious meals often feels like an impossible task, but I’ve learned that a little planning and some smart shortcuts can make all the difference. That’s where recipes like these Zucchini, Cheese and Corn Muffins come in.
These savory muffins are a lifesaver. They're quick to prepare, incredibly versatile, and packed with flavor. The combination of zucchini, cheese, and corn creates a moist and satisfying texture, while the hint of basil adds a touch of freshness. I’ve found that using spelt flour adds a subtle nutty flavour and extra fiber to the recipe. But don’t worry if you only have all-purpose flour on hand; it works perfectly well too.
Why I love this recipe:
- Speed and efficiency: From prep to oven, these muffins take less than 20 minutes to assemble. This is crucial for a busy schedule, and it allows me to still put a healthy meal on the table without sacrificing time with my family.
- Freezer-friendly: These muffins freeze beautifully! I often make a double batch and pop half in the freezer for busy weekdays. Just grab a few from the freezer in the morning, and they’re ready to go for lunchboxes or a quick breakfast.
- Versatile: Serve them warm for breakfast or lunch, with a simple side salad or as part of a bigger meal. They're also great cold, making them an excellent addition to picnics or lunchboxes.
- Healthy and nutritious: These muffins are a fantastic way to sneak in extra vegetables into my children's diets. The zucchini adds moisture and a subtle sweetness, while the corn provides a boost of fiber.
- Adaptable: Feel free to experiment with different types of cheese, herbs, or vegetables. Add some diced peppers, spinach, or mushrooms for an extra flavor boost.
Tips and tricks for busy moms:
- Prep ahead: Grate the zucchini and chop the basil the night before to save time in the morning.
- Use pre-shredded cheese: Saves you valuable minutes on prep time.
- Double the batch: Make a double batch on the weekend and freeze half for easy meals throughout the week.
- Get the kids involved: Older kids can help with measuring ingredients or mixing the batter, making it a fun family activity.
This recipe has become a staple in my home. It's a simple, healthy, and delicious way to ensure my family gets a nutritious meal, even on the busiest of days. Give it a try – I think you'll find it's as much of a time-saver as it is a taste sensation.
Beyond the everyday:
I've even used these muffins for potlucks and gatherings. They’re always a hit! The savory flavors are satisfying and they are much healthier than most of the store-bought alternatives. People are always surprised at how easy they are to make.
This recipe is more than just muffins; it’s a symbol of efficiency, flexibility, and the love of nourishing my family with delicious, homemade food. It shows that even amidst the chaos of motherhood, there's always time for a little bit of joy in the kitchen. So, grab your ingredients, preheat your oven, and get ready to experience the magic of these Zucchini, Cheese, and Corn Muffins. They're going to become a family favourite, I guarantee it!
