The lament of lack of food by the First World teen can be deciphered as ‘there is nothing easy, convenient, tasty yet carb free, in this fridge’. Well, now there is, or there can be, if you put together a batch of these corn and zucchini wholemeal muffins.
Teach the young ‘un to make them and then stand back while they forget how to do it and return to their former cries of hunger. Then point them at a banana.
Zucchini and Corn Muffins
1 cup self-raising flour
1 cup wholemeal self-raising flour
1 medium zucchini, grated
1/2 cup corn kernels
1/3 cup fresh basil, chopped
1/3 cup Parmesan, grated
1 cup cheddar cheese, grated
1 cup milk
1/4 cup olive oil
Preheat oven to 180°C (350°F).
Line a 12 hole muffin tin with paper cases.
In a large bowl place the flour, zucchini, sweetcorn, basil, parmesan and cheddar cheese and mix to combine making a well in the center.
In a small jug place the milk, oil and eggs and whisk to combine. Pour the wet ingredients into the well of the dry and mix until just combined.
Fill the paper cases evenly, sprinkle a little more cheese on top if so inclined and bake for 20-25 minutes or until cooked. Test with skewer if uncertain. Remove from the oven and allow to cool slightly before turning them out on a wire rack to cool completely.