Ingredients:

2 cups SR flour

2 small (90g each) zucchini grated

125 can creamed corn

2 x 59 g eggs slightly beaten

½ cup olive oil

Method:

Sift flour into a large bowl, make a well in centre, add zuchinni, corn, eggs, oil, 2 tbsp water and ¾ cup grated cheddar cheese. Stir until ingredients are just combined. Spoon mixture evenly into a greased 12 x 1/3 cup capacity muffin pan. Cut an extra 60 g cheddar cheese into 12 small cubes. Lightly press a cheese cube into the top of each muffin. Bake in a 190C pre heated oven for 20-25 minutes until muffins are golden. Serve warm with or without butter. Makes 12 muffins. Best eaten on day of baking.