Zucchini And Corn Muffins

• 2 cups self-rising flour
• 1/2 tsp mild paprika
• 1 cup buttermilk
• 1 None egg, lightly beaten
• 5 tbsp butter, melted
• 2/3 cup grated Cheddar cheese
• 1 small zucchini, coarsely grated
• 3/4 cup canned sweet corn
• 1 None green onion, thinly sliced
• 2 tsp finely chopped flat-leaf parsley

1. Preheat the oven to 400u0b0F. Line a 12-cup muffin pan with paper liners.
2. Sift flour and paprika into a large bowl. Combine buttermilk, egg, butter, cheese, zucchini, corn, onion and parsley in a bowl. Add to flour mixture; stir gently until just combined. Do not over-mix; the mixture should still be slightly lumpy. Spoon into muffin cups.
3. Bake for 20 mins, or until golden and a toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.

flour, paprika, buttermilk, egg, butter, cheddar cheese, zucchini, sweet corn, green onion, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/28500 (may not work)