Easy Savory Corn Zucchini Muffins

Preheat oven to 180 degrees C (350 degrees F). Grease a muffin tin.

In a large mixing bowl, stir together Sweet Corn Kernels (2 1/4 cups), Zucchini (3 cups), Sun-Dried Tomatoes (1 cup), Olive Oil (4 Tbsp), Eggland's Best Classic Eggs (3), White Cheddar Cheese (1 cup), Ground Cumin (1 tsp), Whole Wheat Flour (2 cups), Baking Powder (1 tsp), Sea Salt (to taste) and Ground Black Pepper (to taste) with a wooden spoon until the flour is fully incorporated. Don't over-mix.

Spoon the mixture into the greased muffin tin or use paper cups. Bake for 20-25 minutes until golden, or until a toothpick comes out clean and the muffins bounce back when lightly touched.

Serve warm and enjoy.