½ cup tin corn (no added salt) or the corn from 1 raw cob
1 cup no fat Greek yoghurt or Ricotta
1 zucchini, grated
1 broccoli steam, peeled and grated
1 cup self raising flour
¼ cup reduced fat tasty cheese
1 spring onion, finely chopped
Place corn, eggs and yoghurt in a food processor on high until
well combined and corn roughly chopped. Place corn mixture into a large mixing bowl and stir in zucchini, broccoli steam, cheese and spring onion. Fold through flour until well combined, but do not beat. Spoon mixture into greased muffin trays and bake in an oven pre-heated to 200 degrees for 15 – 20 mins or until golden.
Perfect for lunchboxes and freezer suitable.