These Veggie Muffins are a tasty way to sneak in extra vegetables. They are simple, delicious and freeze really well! Add some diced jalapeños for an added kick!
Preheat the oven to 400F and line a large 12-cup muffin tin with paper liners.
In a medium bowl whisk together the milk, eggs and olive oil. Stir in the grated zucchini, corn, peppers and green onions until combined.
Divide the batter among the muffin tins and bake until the tops are golden brown and a toothpick inserted into the centre comes out clean, 25-35 minutes (the bake time will depend on the size of your muffin tins). Store cooled muffins in a resealable container in the fridge for up to 5 days or in a freezer for up to 3 months.