2 cups self-raising flour
1 small zucchini, coarsely grated
125 g can sweet corn kernels, drained
¼ cup chopped fresh chives
¼ cup grated or shredded parmesan cheese
1 cup grated tasty cheese
1 cup milk
- Preheat the oven to 180°C (160°C fan forced). Line 12 holes of a standard-size muffin pan (⅓-cup capacity) with paper cases.
- Combine flour, zucchini, corn, chives, parmesan, tasty cheese and a pinch of salt in a bowl. Make a well in the centre. In a separate bowl, whisk together milk, eggs and ¼ cup canola oil. Season with pepper. Pour mixture into the dry ingredients and stir until just combined.
- Spoon mixture evenly among paper cases. Bake in the oven for 25 min or until golden brown and cooked when tested with a skewer. Rest in pan for 5 min before turning out onto a wire rack to cool completely.