Zucchini Corn and Cheese Muffins

What a delicious treat!
These are not only delicious, but also nutritious because:
– Parmesan, cheddar and whole milk are a great source of calcium.
– Calcium is vital to building and maintaining bone density as well as being needed for our nervous system to function optimally. For instance, without calcium our muscles are not able to contract and relax, nor are our blood vessels about to contract and expand.
With thanks to our amazing nutritionist, Nereda Merrin.
2 cups spelt flour
2 tsp. baking powder
1 medium zucchini, grated
1 cup corn kernels
1/3 cup fresh basil, chopped
1/3 cup parmesan, grated
1 cup cheddar cheese, grated
1 cup whole milk
¼ olive oil
2 eggs
¼ tsp. salt
¼ tsp. pepper
12 – 16 muffins, depending on size of muffin cases.
1. Preheat oven to 180ºC. Line a 12-hole (medium-sized) muffin tin with paper liners.
2. In a large bowl, combine flour and baking powder. Then add zucchini, sweetcorn, basil, parmesan and cheddar cheese and mix to combine well. Make a well in the centre.
3. In a medium sized jug combine milk, oil and eggs and whisk together.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide mixture between the 12 muffin pan holes, filling until approx. ¾ full.
6. Bake for 20-25 minutes or until golden brown.
7. Remove from oven, allow to cool slightly before turning out onto wire rack to cool completely.