Healthy (No Oil) Zucchini & Corn Muffins/Slice
The quantities in this recipe are quite large as I like to make both muffins for the lunchbox and a slice to share. The muffins are so easy to pull out of the freezer and pop in a lunchbox!
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Ingredients
- 2 zucchini medium, grated
- 1 sweet potato large, grated
- 400 g canned corn drained (or use frozen corn)
- 6 bacon rashers diced
- 1 brown onion large, diced
- 1 1/2 cups tasty cheese grated
- 8 eggs whisked
- 1 1/2 cups self-raising flour
- sea salt & cracked black pepper
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line a square cake tin with baking paper and use paper cases to line 6 muffin holes.
- In a large bowl, place the zucchini, sweet potato, canned corn, bacon rashers, brown onion and tasty cheese.2 zucchini, 1 sweet potato, 400 g canned corn, 6 bacon rashers, 1 brown onion, 1 1/2 cups tasty cheese
- In a separate bowl, place the eggs and self-raising flour. Combine.8 eggs, 1 1/2 cups self-raising flour
- Add the egg mix to the zucchini mix and combine. Season well.8 eggs, 2 zucchini, 1 sweet potato, 400 g canned corn, 6 bacon rashers, 1 brown onion, 1 1/2 cups tasty cheese
- Pour the mixture into the cake tin and flatten down with a spoon or spatula. Then use the remaining mix to fill the muffin cases.
- Bake the muffins for about 25 minutes and the slice for 35–40 minutes.
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