Cheesy Corn and Zucchini Muffins

Ingredients

• 2 cup self-raising flour
• 1 piece zucchini, grated
• 1 tin corn kernels, drained
• 1 cup grated tasty cheese
• 2 piece eggs
• 180 millilitre milk
• 80 millilitre olive oil
• 1/2 teaspoon salt

Instructions

1. 1Heat the oven to 190°C and line a 12-hole muffin tin with paper cases.
2. 2Grate the zucchini and squeeze out the extra liquid with your hands.
3. 3Put the flour, zucchini, corn, cheese and salt in a large bowl and stir to combine.
4. 4Whisk the eggs, milk and oil together in a jug.
5. 5Pour the wet mix into the dry mix and fold until just combined. Lumps are fine.
6. 6Spoon into the muffin holes and bake for 22 minutes, until golden and springy on top.
7. 7Cool on a wire rack before packing or freezing.