Corn & Zucchini Muffins

These muffins are super easy to make and make such a nice morning or afternoon snack. They also make a lovely light lunch with a salad or serve of veggie soup

INGREDIENTS

• Cooking oil spray
• 2 cups self raising flour
• Salt and pepper to taste
• 1 egg
• ½ cup skim milk
• 2 tablespoons low fat margarine
• 2 x 125g can corn kernels
• 1 cup grated zucchini
• 2 tablespoons parsley, chopped

METHOD

1. Preheat oven to 200C. Lightly spray a 12 capacity muffin pan
2. Sift flour with salt and pepper.
3. Combine the egg, milk and margarine. Make a well in the centre of the flour and pour in egg mixture and gently combine.
4. Fold through corn, zucchini and parsley.
5. Spoon mixture into pan until each muffin cup is ¾ full.
6. Bake for 20 to 25 minutes