Zucchini, Corn & Cheese Muffins

Makes 9

Ingredients:

• Zucchini, Corn & Cheese Muffins
• 1 ½ cups grated zucchini
• ¾ cup corn
• 11/4 cups grated white & yellow cheddar cheese
• 2 cups flour
• 2 tsp baking powder
• 2 eggs separated
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp dried Italian herbs (or you could use fresh)
• 1 tsp honey
• 40ml oil
• 1 cup milk
• 1 tbsp yoghurt
• Oil for greasing muffin tray
• 1 tbsp semolina flour for muffin tray (optional)

Steps:

Grate the zucchini and drain any excess liquid.

Sift the flour and baking powder in a bowl; add the grated zucchini, corn, and 1 cup of grated cheese.

In a separate bowl, combine the 2 eggs yolks, oil, honey, milk and yoghurt and whisk together until everything is combined.

Add the wet ingredients to the dry, add the salt, pepper and Italian herbs and mix just until everything comes together to form a thick batter, don’t over mix but make sure all the flour is mixed through.

Whisk the 2 egg whites until they form stiff peaks, fold it into the batter.

Grease the muffin tray and sprinkle with semolina flour, lightly coating the bottom (optional)

Using an ice cream scoop, scoop the batter into the muffin tray. Top with the remaining cheese. Put it in a preheated oven of 180 degrees, bake for 25 minutes.

Take it out, let it cool for 10 minutes then remove from the muffin tray and place on a wire rack to cool further and avoid a soggy bottom. Enjoy!