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Bacon, cheese and zucchini muffins

  • 0:15 Prep
  • 0:27 Cook
  • Makes 12


  • 1 teaspoon olive oil
  • 1 middle bacon rasher, trimmed
  • 1/2 cup grated zucchini
  • 1 cup self-raising flour
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 1/2 cup grated tasty cheese


  • 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.

Source: taste.com.au


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