Simple savoury muffins

If you’re trying to get back into healthy eating than these light and easy muffins are the perfect place to start. Not only are they super tasty, but they’re also the perfect size for packing up and enjoying as a quick snack on the go. Yum!

Makes 12

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 a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Place flour in a large bowl. Use your fingertips to rub in butter until mixture resembles fine breadcrumbs. Stir in zucchini, pumpkin, corn and cheddar.
2. Whisk egg and milk in a small bowl. Add to flour mixture and stir until just combined (don’t overmix). Divide among paper cases.
3. Bake for 25 mins or until a skewer inserted in the centres comes out clean. Serve warm or at room temperature.