Servings: Makes 12 muffins

Prep time: 10 mins

Cook time: 25 mins

Ingredients:

  • 6 eggs, divided
  • ½ cup (125 mL) milk
  • 2 tbsp (30 mL) olive oil
  • 1 cup (25 mL) all-purpose flour
  • 1 cup (250 mL) cornmeal
  • 2 tsp baking powder
  • ½ tsp (2.5 mL) salt
  • ½ tsp (2.5 mL) garlic powder
  • ½ tsp (2.5 mL) paprika
  • 1 cup (250 mL) cheddar cheese, grated
  • 1 cup (250 mL) shredded zucchini
  • ½ cup (125 mL) corn * frozen works great

Instructions:

  1. Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
  2. Heat a skillet over medium heat. Scramble 4 eggs until just set. Set aside to cool slightly.
  3. In a large bowl, whisk the remaining 2 eggs, milk, and olive oil.
  4. To the wet ingredients, add the flour, cornmeal, baking powder, salt, garlic powder and paprika, mix until combined.
  5. Fold the scrambled eggs, cheddar cheese, zucchini, and corn into the batter.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake in the preheated oven for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Best enjoyed warm. Reheat in the microwave for 30 seconds.