The best pumpkin and zucchini muffins

A tasty savoury snack to enjoy in between meals! Source: Getty.

If you’re looking for a tasty snack that won’t leave you feeling guilty, there’s nothing better than a savoury muffin and this recipe is one of the best! These muffins are stocked full of veggies to help you reach your daily intake goal without feeling like you’re even eating anything healthy due to how fantastic they taste. If you have a spare hour, why not whip up a whole bunch of these muffins and pack them into the freezer, ready to defrost whenever you’re feeling peckish. And you could even add some more veggies by experimenting with grated carrot or even coarsely chopped spinach. Enjoy!

Ingredients

  • 2 cups (320g) wholemeal self-raising flour
  • 120g butter, chopped
  • 1 large zucchini, coarsely grated
  • 1 cup coarsely grated pumpkin
  • 1 cup (160g) frozen corn kernels, thawed
  • 1 cup (120g) coarsely grated tasty cheddar
  • 2 eggs, lightly whisked
  • 1 cup (250ml) milk

Method

  1. Preheat oven to 180C. Line 12-hole muffin pan with paper cases.
  2. Add flour to large bowl and use fingertips to rub in butter until the mixture resembles fine breadcrumbs. Stir in zucchini, pumpkin, corn and cheddar.
  3. Whisk egg and milk in small bowl. Pour into flour mixture. Stir until just combined, without over-mixing.
  4. Spoon evenly into paper cases and bake for 25 mins or until skewer inserted in centres comes out clean. Serve.

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