Corn and Zucchini Muffins

As most of you know, baking isn't usually my bag, but occasionally I like to get out the mixing bowl and make up a batch of something tasty. Whilst I can usually take or leave sweet muffins, I do really enjoy the savoury ones. They are beautiful straight out of the oven, served with good quality butter. Try and stop at one.

My vegetarian savoury muffins today were made with what I happened to have around and you can easily adapt these muffins to include whatever you have in the cupboard or the fridge. Throw in some grated carrot, or some spinach, a handful of herbs, some leftover cooked pumpkin chopped into small chunks, rocket, sundried tomatoes, olives, some fresh chilli. A great way to use up bits and pieces. If you aren't vegetarian, you could also add some finely chopped bacon, ham or proscuitto. Experiment with different cheeses too - some crumbled feta or blue cheese would give your muffins a real flavour punch.

The recipe below will make 10 - 12 standard sized muffins. You could also use small cocktail sized muffin tins and make mini muffins, which would be great as finger food. Serve them as they are, or cut them in half and add some cream cheese spiked with some fresh dill and smoked salmon - delicious.

As well as loving the taste of these muffins, I also love that they are easy to throw together - baking doesn't always have to be a three act drama, thank god! The preparation of the mixture took about 10 minutes, then you can relax while the oven does the rest. And here they are....

Corn and Zucchini Muffins

You will need: 2 cups self raising flour,1 tsp Dijon mustard, 2 tbsp chopped spring onion, 1 cup grated cheese (I used Mozzerella, but use Cheddar or whatever you like), 1/4 cup grated parmesan cheese, 1 medium sized zucchini grated, 1 cup creamed corn, 1 cup cold vegetable stock, 2 eggs, 2 tablespoons extra virgin olive oil, 1 tablespoon poppy seeds, pinch cayenne pepper, salt.


Method: Preheat the oven to 200C.

Sift flour in a bowl then stir in cheeses, spring onion and zucchini. Set aside.


Combine the stock, eggs, mustard and oil in a jug and whisk together. Stir in the creamed corn, cayenne pepper and a generous pinch of salt.

Pour the wet mixture into dry mixture then stir gently to just combine all ingredients. Be careful not to overmix or the muffins will not rise.


Spoon the mixture into a greased muffin tray. I also line mine with patty pans - makes getting them out so much easier. Sprinkle the tops of the muffins with poppy seeds.

Bake in your preheated oven for 25 minutes or until golden. Allow the muffins to rest in the pan for at least 5 minutes before removing them.

Serve warm with good quality butter.

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