Easy zucchini muffins

A great savoury muffin recipe from the 28 Day Weight Loss Challenge which is perfect for a mid-morning/mid-afternoon snack. You could also add some salad on the side for a satisfying and healthy lunch.  What’s more, these are excellent in kids lunch boxes, and can also be baked as a slice and they freeze fantastically well.  

Print Recipe

Easy Zucchini Muffins

Course

Snacks

Cuisine

Muffins

Servings

muffins

Ingredients

• 1 ½ cups zucchini grated, 375g
• 1 carrot grated, 80g
• 125 g tinned corn
• 1 Onion finely diced, 90g
• 100 g thinly sliced leg ham chopped
• 1 cup wholemeal self raising flour 170g
• 6 eggs beaten
• 1 cup grated cheese 130g

Course Snacks Cuisine Muffins Servings muffins Ingredients 1 ½ cups zucchini grated, 375g 1 carrot grated, 80g 125 g tinned corn 1 Onion finely diced, 90g 100 g thinly sliced leg ham chopped 1 cup wholemeal self raising flour 170g 6 eggs beaten 1 cup grated cheese 130g

Instructions

1. Preheat oven to 180C. Lightly spray a 12 hole muffin tin with cooking oil spray.
2. Cook the onion in a non stick fry pan. Allow to cool.
3. Place all ingredients into a large mixing bowl. Mix until well combined.
4. Divide the mixture between the 12 muffin holes.
5. Bake for 25 to 30 minutes or until muffins are golden and a skewer comes out clean.
6.  Great served hot or cold.

Recipe Notes

155 calories per muffin