Recipe created by Lisa Holmen for Australian Onions.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 12

Ingredients

• 2 medium zucchini
• 1 brown onion, diced, plus extra to garnish
• 1/3 cup corn
• 1 cup tasty cheese
• ½ cup milk
• ¼ cup Greek yoghurt
• 2 eggs, lightly beaten
• 2 cups plain flour
• 3 tbsp baking powder
• Pinch of paprika
• Salt and pepper to season

Method

1. Preheat the oven to 180°C. Grease a 12-hole muffin tray.
2. Grate the zucchini and place in a large colander. Use your hands or a dry cloth to squeeze as much water out of the zucchini as possible. Too much water will result in stodgy muffins.
3. Transfer zucchini to a large bowl and add the onion, corn, cheese, milk, yoghurt and eggs. Stir to combine.
4. Gradually add the rest of the dry ingredients to the wet mix and gently fold all the ingredients together.
5. Fill the muffin tray to ¾ full then add a small onion wedge on top of each muffin and press to indent slightly into the batter.
6. Bake for 25 – 30 minutes until lightly golden and cooked through.