Description
These zucchini feta muffins with corn are a savoury, protein-packed snack that’s perfect for lunchboxes. Made with wholegrain flour, they’re wholesome, tasty, and totally kid-approved.
Ingredients
Scale
- 350g (about 12.3 oz or 3 medium zucchini), grated
- ¾ cup (150g/ 5.3g) corn kernels
- 1 cup (100g/ 3.5 oz) crumbled feta feta cheese
- 3 large eggs
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ½ teaspoon salt
- 2 cups (280g/ 9.9 oz) wholemeal self-raising flour
- 1 scant cup (225g/ 7.9 oz) plain greek yoghurt
Instructions
- Set your oven to 160°C (320°F). Lightly grease or line a 12-hole muffin tin with paper liners.
- Grate the zucchini using a box grater, then wrap it in a clean tea towel. Squeeze out as much moisture as you can to avoid soggy muffins. Add the strained zucchini to a large mixing bowl.
- To the bowl with zucchini, add the eggs, yoghurt, dried thyme, onion powder, salt, and pepper. Stir until everything is well combined.
- Add the wholemeal self-raising flour and mix until just combined.
- Gently fold through the corn kernels and crumbled feta. Be careful not to overmix.
- Divide the batter evenly between the 12 muffin cups. If you like, top each one with a thin slice of zucchini for a decorative touch.
- Bake for about 40 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Let the muffins sit in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 muffin
- Calories: 162
- Sugar: 2.1g
- Fat: 5.7g
- Saturated Fat: 1.9g
- Carbohydrates: 21.4g
- Fiber: 3.1g
- Protein: 9.2g