Easy Savoury Corn Zucchini Muffins

• 400 grams Canned Whole Kernel Sweet Corn, Drained And Rinsed
• 3 cups Grated Zucchini
• 1 cup Sun-dried Tomatoes, Roughly Diced
• 1/4 cups Olive Oil
• 3 Eggs
• 1 cup (generous) White Cheese, Grated (Cheddar Or Feta)
• 1 teaspoon Cumin
• 2 cups Whole Wheat Flour
• 1 teaspoon (heaping) Baking Powder
• Sea Salt And Ground Black Pepper To Taste

1. Preheat oven to 180u0b0C (350u0b0F). Grease a muffin tin.
2. In a large mixing bowl, stir all ingredients with a wooden spoon until flour is fully incorporated.
3. Spoon the mixture into the greased muffin tin or use paper cups. Bake for 20-25 minutes until golden, or until a toothpick comes out clean and the muffins bounce back when lightly touched.
4. Note: Serve for breakfast, brunch, pack in lunch boxes, or as a delicious, filling and healthy snack!

kernel sweet corn, zucchini, tomatoes, ubc, eggs, white cheese, cumin, whole wheat flour, baking powder, salt

Taken from tastykitchen.com/recipes/breads/easy-savoury-corn-zucchini-muffins/ (may not work)