| Cook Time | 25 minutes |
| Servings | muffins |
Ingredients
- Butter to grease
- 2 cups Self Raising Flour
- 1 cup Vintage Cheddar coarsely grated
- 1/3 cup Corn Kernels canned and drained
- 1 Zucchini trimmed, coarsely grated
- 1 tablespoon Dill chopped fresh
- 3/4 cup Milk
- 2 Eggs
- 50 grams Butter extra, melted
- 300 grams Sour Cream
Ingredients
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Instructions
- Preheat oven to 180 degrees C. Grease muffin pans.
- Combine flour, cheddar, corn, zucchini and dill in a large bowl. Season with salt.
- Whisk the milk, eggs and butter in a jug to combine. Add to the flour mixture and mix until well combined. Divide among the prepared pans.
- Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside for 20 minutes to cool. Transfer to a wire rack to cool completely.
- Top each muffin with sour cream.
Recipe Notes
Credit: https://mylovelylittlelunchbox.com/2013/08/29/zucchini-corn-cheese-muffins/
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