ZUCHINNI, SWEET CORN & ALFALFA MUFFINS

INGREDIENTS

  • 5 eggs, lightly beaten

  • 1 cup wholemeal self-raising flour

  • 2 cups grated zucchini (about 1 ½ large zucchinis)

  • 1 onion, finely diced

  • 1/2 cup Aussie Sprouts alfalfa

  • 1/2 cup tinned sweet corn, rinsed and drained

  • 1 cup grated cheese

  • 1/4cup extra virgin olive oil

  • 2 tablespoons sun dried tomatoes, finely chopped (optional)

  • 1/4 teaspoon salt (optional)

INSTRUCTIONS

  1. Preheat oven to 180°C

  2. Grease muffin tray with butter or line with paper cases

  3. Combine eggs and flour in a large bowl and give them a quick whisk to remove any lumps (don’t over whisk)

  4. Add remaining ingredients and stir until just combined

  5. Pour into greased muffin tray, filling to 3/4 full

  6. Bake for 20 minutes or until golden brown (10 minutes for mini muffins)

  7. Allow to cool for 5 minutes before turning out onto a wire rack

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