Zucchini And Corn Muffins - cooking recipe

Ingredients

2 cups self-rising flour
1/2 tsp mild paprika
1 cup buttermilk
1 None egg, lightly beaten
5 tbsp butter, melted
2/3 cup grated Cheddar cheese
1 small zucchini, coarsely grated
3/4 cup canned sweet corn
1 None green onion, thinly sliced
2 tsp finely chopped flat-leaf parsley

Preparation

Preheat the oven to 400\u00b0F. Line a 12-cup muffin pan with paper liners.
Sift flour and paprika into a large bowl. Combine buttermilk, egg, butter, cheese, zucchini, corn, onion and parsley in a bowl. Add to flour mixture; stir gently until just combined. Do not over-mix; the mixture should still be slightly lumpy. Spoon into muffin cups.
Bake for 20 mins, or until golden and a toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.