recipe image

  • 15m

  • 25m

  • makes 12

Zucchini, pumpkin and corn muffins

Get the kids cooking in the kitchen with healthy lunchbox ideas! These zucchini, pumpkin and corn muffins are freezer friendly!

Coles Magazine

This recipe was originally published in the Coles Magazine and republished here with permission


246 calories per serve


Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

  • 8

  • 3
    Method Steps

8 Ingredients

  • 2 cups (320g) wholemeal self-raising flour

  • 120g butter, chopped

  • 1 large zucchini, coarsely grated

  • 1 cup coarsely grated pumpkin

  • 1 cup (160g) frozen corn kernels, thawed

  • 1 cup (120g) coarsely grated tasty cheddar

  • 2 Coles Australian Free Range Eggs, lightly whisked

  • 1 cup (250ml) milk

  • Select all ingredients

3 Method Steps

  • Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Place flour (2 cups (320g) wholemeal self-raising flour) in a large bowl. Use your fingertips to rub in the butter (120g butter, chopped) until the mixture resembles fine breadcrumbs. Stir in the zucchini (1 large zucchini, coarsely grated), pumpkin (1 cup coarsely grated pumpkin), corn (1 cup (160g) frozen corn kernels, thawed) and cheddar (1 cup (120g) coarsely grated tasty cheddar).

  • Whisk the egg (2 Coles Australian Free Range Eggs, lightly whisked) and milk (1 cup (250ml) milk) in a small bowl. Add to the flour mixture and stir until just combined (don’t overmix). Divide among the paper cases.

  • Bake for 25 mins or until a skewer inserted in the centres comes out clean. Serve warm or at room temperature. To freeze, wrap individually in plastic wrap, then wrap in foil or place in an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight.

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Recipe Notes

To make these a healthy lunchbox filler, make smaller muffins.


Nutrition per Serving

%Daily Value#


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