HEALTHY (NO OIL) ZUCCHINI & CORN MUFFINS/SLICE

I make a larger batch and can then make a slice and some muffins for the lunchboxes. The correct quantity for this is below in the recipe.

They are so easy to pull out from the freezer and pop in a lunchbox!

Ingredients:

• 2 medium zucchini, grated

• 1 large sweet potato, grated

• 1 400g can tinned corn, drained (or frozen corn)

• 6 rashers bacon, diced

• 1 large brown onion, diced

• 1.5 cup tasty cheese, grated

• 8 eggs, whisked

• 1.5 cup SR flour

• Salt & Pepper

Method:

1. In a large bowl, add your zucchini, sweet potato, corn, bacon, onion and tasty cheese.

2. In a separate bowl, add your eggs and SR flour. Combine.

3. Add you egg mix to your zucchini mix and combine. Season well.

4. Pour into a lined square cake tin and flatten down with a spoon or spatula. Then use the remaining mix to fill muffin cases (usually makes about 6).

5. Bake the muffins in the oven for approx 25 mins at 180 degrees Celsius. Leave the slice in there for a total of 35-40 mins (so about 10-15 mins more).