Zucchini, Sweet Corn & Alfalfa Muffins

These delicious savoury muffins make great finger food for babies and toddlers and are a perfect addition to lunch boxes for both kids and adults. They’re loaded with fibre and protein and are an excellent way to get some extra veggies into fussy eaters.

INGREDIENTS

• 5 eggs, lightly beaten

• 1 cup wholemeal self-raising flour

• 2 cups grated zucchini (about 1 ½ large zucchinis)

• 1 onion, finely diced

• 1/2 cup Aussie Sprouts Alfalfa Sprouts

• 1/2 cup tinned sweet corn, rinsed and drained

• 1 cup grated cheese

• 1/4cup extra virgin olive oil

• 2 tablespoons sun dried tomatoes, finely chopped (optional)

• 1/4 teaspoon salt (optional)

INSTRUCTIONS​

1. Preheat oven to 180°C. Grease holes of a muffin tray with butter or line with paper cases

2. Combine eggs and flour in a large bowl and give them a quick whisk to remove any lumps (don’t over whisk)

3. Add remaining ingredients and stir until just combined

4. Pour into greased muffin tray, filling to 3/4 full

5. Bake for 20minutes or until golden brown(10 minutes for mini muffins)

6. Allow to cool for 5 minutes before turning out onto a wire rack