EKKA recipe – Cheese and Corn Muffins


1 ½ cups self raising flour

1 tsp baking powder

1 cup finely grated zucchini

½ cup corn

½ cup finely grated carrot

1 cup grated cheese

1 cup milk

Salt and pepper




Measuring cups

Measuring spoons

Mixing spoon

Spray oil

Muffin tin



  1. Pre heat oven to 160°C, and prepare your muffin tin by spraying inside the cups with oil
  2. Grate the carrot and zucchini in separate bowls, for easy measuring
  3. Combine flour, baking powder and salt and pepper in a large bowl
  4. Add the milk and mix thoroughly to make a batter
  5. Add all the vegetables and mix to combine, then mix through the cheese
  6. Divide the mixture evenly between all cups.
  7. Bake 15-18 minutes until golden brown, and a skewer comes out clean


Adult assistance (if required)

Using oven

Grating vegetables


Allergy Awareness (if needed)

GF Use gluten free flour

DF Use vegan cheese and ‘milk’ of choice


Tasty Tip

An ice-cream scoop is a good tool for making evenly sized muffins

Snipped spring onions or chives are a delicious addition


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