I got this recipe out of our weekly magazine........

I got this recipe out of our weekly magazine........ These muffins can frozen for up to 1 month. 1 1/2 cups self-raising flour 1 cup grated zucchini 1 cup peeled grated kumara [ sweet potato ] 125g can creamed corn [ 4 1/2 oz ] 1 cup grated tasty cheese 1/2 cup olive oil 1/2 cup milk. Preheat oven to 180C Grease a 12- hole muffin pan. Sift flour into a large bowl, stir in vegetables then the creamed corn and cheese. Add combined oil and milk and stir until ingredients are just combined. Spoon mixture into prepared muffin pan. Bake for 30 minutes or until muffins are just firm to touch. Serve warm or at room temperature.

Nutritional Information:

• Serves:
• Calories:
• Fat: g
• Cholesterol mg
• Sodium: mg

6/5/2006