THE DAIRY KITCHEN Cheesy Corn and Zucchini Muffins


Makes 12
Difficulty Easy
Preparation 10 MINS
Cooking 20 MINS
These muffins are a great source of calcium for growning bones. These are delicous both warm and cold and make an ideal lunchbox treat.


1 x 310g can creamed corn
1/2 cup reduced fat milk
2 eggs
2 cups self raising flour
1 1/2 cups grated reduced fat cheddar cheese
1 medium zucchini, grated
2 teaspoons wholegrain mustard
Handy Tips
For something extra special, stir in 1 small chopped red onion, and 1/2 chopped red capsicum when adding the cheese. These muffins can be individually wrapped and frozen.

Nutrition (per serve)

Energy (kj) 672
Protein (g) 9
Fat Total (g) 3.9
Calcium (mg) 174
Carbohydrates (g) 21.5
Iron (mg) 5
All nutrition values are per serving.


  1. Whisk together creamed corn, milk and eggs in a large bowl until combined. Add remaining ingredients and stir with a large metal spoon until just combined.
  2. Spoon mixture into 12 paper lined 1/2 cup capacity muffin pans.
  3. Bake at 200°C for 15-20 minutes or until cooked and golden brown.

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