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Zucchini muffin

0.75 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 12

  0.75 serves of vegetables per muffin

Diet and Allergies:



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 180oC. 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!

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