Zucchini, Sweet Corn & Sun-Dried Tomato Muffins

Prep Time: 10min Cooking Time: 25min Makes: 12

 

Ingredients

  • 5 eggs, lightly beaten
  • 1/3 cup extra virgin olive oil
  • 3⁄4 cup wholemeal self-raising flour
  • 1⁄2 cup KaneFibre
  • 2 cups grated zucchini (about 1 1⁄2 zucchinis)
  • 1 onion, finely diced
  • 1⁄2 cup fresh or tinned sweet corn, rinsed and drained
  • 1 cup grated cheese
  • 2 tablespoons sun-dried tomatoes, roughly chopped
  • 1⁄4 teaspoon salt

 

 

Method

  1. Preheat oven to 180°C. Grease a 12-hole muffin tray with butter or line with paper cases
  2. Place eggs, oil, flour and KaneFibre in a large bowl and stir to combine
  3. Add remaining ingredients and mix until just combined
  4. Divide between muffin holes, filling to 3/4 full
  5. Bake for 20 minutes or until golden brown
  6. Allow to cool for 5 minutes before turning out onto a wire rack