These cheddar, zucchini and corn muffins are great to make if you’re rushed for time – plus they taste delicious and won’t leave you feeling guilty! The best part about this recipe is how super flexible it is, so you can use whatever ingredients you prefer. Try experimenting with grated carrot or even coarsely chopped spinach for an extra veggie punch, plus any herbs you have on hand. These tasty snacks can be made ahead of time and placed in the freezer to eat at a later date. They will last in the fridge in an airtight container for up to three days. Enjoy!

Ingredients

• Melted butter, to grease
• 2 cups self-raising flour
• 1 cup vintage cheddar, coarsely grated
• 1/2 cup canned corn kernels, drained
• 1 small zucchini, trimmed, coarsely grated
• 1 tbsp fresh dill, chopped
• 3/4 cup milk
• 2 eggs
• 50g butter, extra, melted

Method

1. Preheat oven to 180c. Grease three mini muffin pans.
2. Combine flour, cheddar, corn, zucchini and dill in large bowl. Season with salt.
3. Whisk milk, eggs and butted in bowl to combine. Add to the flour mixture and mix until well combined.
4. Divide among the prepared pans. Bake for 25 minutes or until skewer inserted in centres comes out clean. Serve.