Bacon, cheese and zucchini muffins

Method

• 1
  Heat oil in a frying pan over medium-high heat. Add bacon. Cook for 5 minutes or until crisp. Cool. Roughly chop. Preheat oven to 190°C/170°C fan-forced. Line a 12 hole, 1/3 cup-capacity muffin pan with paper cases.
• 2
  Squeeze excess liquid from zucchini. Sift flours and baking powder into a bowl. Make a well in the centre. Add oil, milk, and egg. Mix well. Fold in bacon, zucchini and cheese.

• 3
  Spoon mixture between paper cases. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.