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Zucchini and Bacon Muffins

Just saw this recipe in the February edition of Super Food Ideas Magazine. Love that magazine. Have added my own personal touch. Great idea for school and work lunches. Suitable for freezing so get a head start for back to school lunches. Wrap individually in gladwrap, then foil. Freeze for up to 2 months.

INGREDIENTS
½ cup of vegetable oil
6 rindless shortcut bacon rashers, finely chopped
2 zucchini, grated
2 cups of self-raising flour
1 small red onion, finely chopped
1 cup of cheese, grated
1 egg
1 cup of milk
salt and pepper to taste

METHOD
Preheat oven to 200˚C/180˚ fan forced. Spray a 12-hole muffin pan. 
Fry bacon over a medium heat until lightly browned. Set aside. Squeeze excess liquid from zucchini. Combine flour, onion, zucchini, cheese and ¾ of the bacon in a large bowl. Make a well in centre. Whisk egg, milk and remaining oil in a separate bowl. Add egg mixture to flour. Stir until combined (do not over-mix). Divide mixture between prepared pan holes. Sprinkle with the remaining bacon. Bake for 15-20 minutes. Stand in pan for 5 minutes. Transfer to cooling rack.

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