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Cheesy zucchini and bacon muffins
Cheesy zucchini and bacon muffins
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Prep Time:
15 minutes
Cook Time:
22 minutes
Total Time:
37 minutes
Cheesy zucchini and bacon muffins: perfect lunchbox treat.
Ingredients:
  • 115.00 gm vegetable oil
  • 2 rindless shortcut bacon rashers, finely chopped
  • 300g zucchini
  • 300.00 gm self-raising flour
  • 1 small red onion, finely chopped
  • 125.00 ml grated vintage cheddar
  • 257.50 gm milk
  • Extra 40.00 ml grated vintage cheddar
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a 1/3 cup-capacity muffin pan with baking paper squares.
  • In a small frying pan over medium heat, warm 1 teaspoon of oil. Add bacon and cook for 3 minutes until lightly browned. Transfer bacon to a paper towel-lined plate to drain and cool for 5 minutes.
  • Pat dry the zucchini. In a large bowl, mix flour, onion, zucchini, cheese, and half of the bacon. Create a well in the center. In another bowl, whisk egg, milk, and remaining oil. Pour the egg mixture into the flour mixture and stir until just combined (avoid over-mixing).
  • Evenly distribute mixture into the prepared pan. Top with extra cheese and the leftover bacon. Bake for 15 to 18 minutes until golden and firm. Allow to rest in the pan for 5 minutes, then cool on a wire rack. Keep muffins in an airtight container in the fridge or individually wrap in plastic and foil and freeze for up to 2 months.

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