Zucchini, Corn And Cheese Muffins - cooking recipe

Ingredients

2 cups self raising flour
1 tsp baking powder
1 None zucchini, grated
3/4 cup canned sweet corn
1/2 cup cheddar, grated
1 tbsp chopped fresh flat-leaf parsley
3/4 cup milk
7 tbsp butter, melted
1 None large egg

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 12-hole muffin pan.
Sift flour and baking powder together into a bowl. Stir in zucchini, corn, cheddar cheese and parsley until well combined.
Whisk together milk, butter and egg in a bowl. Add mixture to dry ingredients and stir gently until just combined (mixture will still be lumpy).
Spoon into pan until holes are two-thirds full. Bake for 20-25 mins, until cooked and golden.
Loosen muffins with a spatula. Transfer to a wire rack to cool. Serve warm.