2 zucchinis, grated & liquid squeezed out
1 carrot, grated
125g tin corn kernels, drained
1 small red onion, finely diced
1 cup baby spinach leaves, chopped
1 cup wholemeal self-raising flour
6 eggs, beaten
1 cup reduced-fat tasty cheese, grated
Preheat oven to 180°C. Line a 12-hole muffin tin with muffin liners.
Heat a non-stick frypan over medium heat and cook the onion until translucent. Allow to cool.
Place all ingredients into a large mixing bowl and mix until well combined.
Divide the mixture between the 12 muffin liners. Bake for 25 to 30 minutes or until muffins are golden and a skewer comes out clean.
Great served hot or cold!