These muffins are simple to make and perfect for a light lunch or snack for the whole family. You can create muffins like those in the picture, ideal for school lunches, or make a slice and cut it into pieces. You can keep them vegetarian or include bacon/prawns or shredded chicken.
Ingredients
1 large onion, finely chopped (sautéed in a little oil or raw)
1 cup corn (fresh or frozen/thawed) (sautéed in a little oil or raw)
2 medium zucchinis, grated
1 – 2 spring onions, finely chopped
2 tbsp finely chopped parsley and/or coriander (optional)
6 pieces sundried tomato, finely chopped (optional)
1 cup grated cheddar and/or mozzarella cheese
½ cup grated Parmesan cheese
1½ cups self-rising flour or gluten-free self-raising flour
½ cup melted butter, olive oil or melted coconut oil
8 eggs, lightly beaten
4 – 6 drops doTerra lemon essential oil (to taste)
1 tsp sea salt and freshly ground pepper
Instructions
1. Preheat oven to 180°C and line a muffin tin with muffin liners/cupcake papers or a medium size baking tin with baking paper and set aside.
2. In a small frying pan sauté the onions and corn until just tender with a little oil or butter, cool and set aside.
3. Grate the zucchini, chop the spring onions, parsley and sundried tomatoes, if using and set aside.
4. In a medium bowl, lightly stir together the zucchini, spring onions, parsley and sundried tomatoes. Then add in the onions, corn, flour and cheese and gently mix together. Then pour in the melted butter, doTerra lemon essential oil, eggs, sea salt and pepper and mix well.
5. For making muffins, spoon the mixture (divided evenly) into your muffin liners (the number of muffins depends on the size of your tin and liners). If you are making a slice pour the mixture into the prepared baking tin and make sure the veggies are evenly distributed around the tin. Bake the muffins for approx. 30 – 40 minutes until golden brown and the centre is set. If you are baking mini muffins bake then for approx. 15 – 20 minutes and check to see if they are done as they take less time to bake. Bake the slice for 35 – 40 minutes until golden brown and the centre is set.
6. Serve the muffins immediately with a tomato or beetroot relish or butter. If you made a slice allow to cool for 5 minutes before cutting and serving. Before storing allow the muffins or slice to cool completely and then store in the refrigerator for up to 3 days or wrap well and freeze for up to 1 month.
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