Name: Bacon, cheese and zucchini muffins
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 1
Ingredients: 4.60 gm olive oil; 1 middle bacon rasher, trimmed; 125.00 ml grated zucchini; 150.00 gm self-raising flour; 250.00 ml plain flour; 4.00 gm baking powder; 57.50 gm vegetable oil; 257.50 gm milk; 2 eggs, lightly beaten; 125.00 ml grated tasty cheese

Bacon, cheese and zucchini muffins

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Prep Time:
15 minutes

Cook Time:
27 minutes

Total Time:
42 minutes

Exciting bacon, cheese, and zucchini muffins - perfect for school lunches!

Ingredients:

4.60 gm olive oil
1 middle bacon rasher, trimmed
125.00 ml grated zucchini
150.00 gm self-raising flour
250.00 ml plain flour
4.00 gm baking powder
57.50 gm vegetable oil
257.50 gm milk
2 eggs, lightly beaten
125.00 ml grated tasty cheese

Instructions:

1. Heat oil in a frying pan over medium-high heat, then add bacon and cook until crisp, about 5 minutes. Allow to cool, then roughly chop. 2. Preheat oven to 190°C/170°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
Drain liquid from grated zucchini. In a bowl, sift flours and baking powder. Create a well in the center and add oil, milk, and egg. Combine thoroughly. Gently incorporate bacon, zucchini, and cheese.
Divide the mixture evenly among the paper cases. Bake for 20-22 minutes until golden and lightly firm. Let them rest in the pan for 5 minutes before moving to a wire rack to cool. Serve and enjoy!

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