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 White Eggs (3), White Cheddar Cheese (1 cup), Simply Organic® Cumin (1 tsp), Whole Wheat Flour (2 cups), Baking Powder (1 tsp), Sea Salt (to taste) and Simply Organic® 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.