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Ingredients
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2 cups self-raising flour 11/2 cups lightly packed grated zucchini 11/2 cups lightly packed grated carrot 1/2 cup grated reduced fat tasty cheese* 1/4 cup olive oil* 125g can creamed corn 3/4 cup reduced fat milk* 1 large egg* Canola oil spray* |
*Products available with the Heart Foundation Tick
Method
1. Preheat oven to 190°C (170°C fan-forced). Sift flour into a large bowl, stir in zucchini, carrot and cheese.
2. Whisk together oil, creamed corn, milk and egg. Add to flour mixture and stir until ingredients are just combined.
3. Lightly grease a 12 x 1/3 cup capacity non-stick muffin pan with cooking spray. Bake in oven for 25-30 minutes or until muffins are light golden and just firm to touch.
Tip
These muffins will keep for up to 2 days in an airtight container in the regrigerator or can be frozen for up to 1 month.
Nutrients Per Serve
| Energy | 716kJ |
|---|---|
| Total Fat | 7.2g |
| Saturated Fat | 1.8g |
| Monounsaturated Fat | 4.2g |
| Polyunsaturated Fat | 0.7g |
| Protein | 5.5g |
| Carbohydrate | 20.1g |
| Fibre | 1.9g |
| Sodium | 251mg |
| Serves | 12 |
|---|---|
| Preparation Time | |
| Cooking Time | 25-30 minutes |
Recipe and image reproduced with permission from the Heart Foundation website. For more healthy recipes visit www.heartfoundation.org.au/recipes
