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


Roast Vegetable Salad

  • 2 cups of left over roast vegetables (e.g. carrots, sweet potato, beetroot, pumpkin, potato, parsnip, garlic, onions, zucchini or any other of your favourite roast vegetables)
  • 150 grams mixed lettuce leave
  • 1/2 cup of herbs lurking in your fridge or that you are growing (e.g. mint, parsley, chives, spring onions etc)
  • 2 tbsp Sunflower seeds
Shaker Jar Dressing:
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove finely chopped
  • 1 tbsp brown sugar
  • 1 tbsp seeded mustard
  • 200ml (or larger) jar
  • Chopping board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Serving plate or platter
  • Tea towel
  • Place all dressing ingredients in a jar and shake well
  • Wash lettuce leaves and dry with a tea towel
  • Chop roast veggies into small 1-2cm cubes
  • Layer lettuce leaves and roast vegetables on a plate or platter
  • Sprinkle 2 tablespoons of dressing on top of salad
  • Top with the sunflower seeds

Apple and Cinnamon Muffins


  • 1 1/2 cups self-raising flour
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup vegetable oil
  • 1 egg (or ½ cup apple sauce)
  • 1/3 cup milk
  • 1 cup cooked diced apple


  1. Preheat oven to 200 degrees celsius
  2. Grease 12 muffin cups or line with paper muffin liners
  3. Stir flour, sugar and cinnamon together
  4. Mix in oil, egg and milk
  5. Fold in apples
  6. Spoon batter into prepared muffin cups, filling to the top of the cup
  7. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into centre of a muffin comes out clean

Chunky Tomato Relish


1 tablespoon olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 small fresh red chilli, halved, deseeded, finely chopped

500g ripe vine-ripened tomatoes, coarsely chopped

2 tablespoons brown sugar

2 tablespoons white wine vinegar

1/4 cup sultanas


1. Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 2 minutes or until aromatic.

2. Add the tomato to the onion mixture and cook, stirring occasionally, for 5 minutes or until the tomato beaks down.

3. Add the sugar and vinegar, and cook for 10 minutes or until the mixture thickens. Set aside to cool.

Storage Tip: Store the leftover relish in the fridge for up to 1 week. Use in sandwiches or serve with BBQ’d meat, chicken or sausages.