When spring starts to come around, we begin to see some exciting vegetables sprout up in the fields. Here is a savoury little breakfast or lunch snack that travels well, and combines the light sweetness of zucchini with the sharp, saltiness of cheddar cheese.
- 60 g / ¼ cup Crystal Margarine, cold
150 g / ¾ cup Brown sugar
5 large Eggs
500 ml / 2 cup Milk
2 Zucchinis, washed
40 g / ¼ cup Cheddar, grated
200 g / 1½ cups Corn flour (found in the mexican aisle as “Masa”)
30 g / ¼ cup Cornstarch
8 g / 2 tsp Baking Powder
2 g / ½ tsp Baking soda
Pinch of Salt and pepper
- Pre-heat the oven to 325°F(160°C).
- Grate the washed zucchinis with their skin, on the large side of a box grater, discarding the woody tops.
- In a large bowl, with a spatula combine the melted Crystal Margarine with the brown sugar, milk, eggs, and grated zucchini, until it looks well combined.
- In a separate bowl whisk together the cornflour, cornstarch, baking powder, baking soda, salt and pepper.
- Add the contents from the wet bowl into the dry. Fold the mixture by hand using a rubber spatula to help keep the zucchini as whole as possible, just until combined.
- Lightly grease the insides of a mini-muffin tin with extra Crystal margarine. Fill each one ¾ full with batter.
- Place in the oven and bake for 20 to 25 minutes, be sure to rotate the tray after 12 minutes of baking. The muffins are done when the center bounces back when lightly pressed, and a toothpick inserted into the center comes out clean.
- Transfer the muffins to a resting rack and allow them to cool before eating.
- If you have the time to bake fresh muffins each day, keep the batter in the fridge, scoop then bake all you need for the day. The batter will keep for up to 4 days in the refrigerator.