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Zucchini and bacon and parmesan muffins

  • 0:15 Prep
  • 0:25 Cook
  • Makes 12


  • 2 short-cut bacon rashers, finely chopped
  • 1 large zucchini, coarsely grated
  • 2 cups (300g) self-raising flour
  • 1/2 cup (40g) finely grated parmesan
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (250ml) milk
  • 2 eggs, lightly whisked


  • 1
    Preheat oven to 180C. Line twelve 1/3 cup (80ml) capacity muffin pans with patty cases or muffin wraps.
  • 2
    Heat a small frying pan over medium-high heat. Add bacon and cook, stirring, for 3 to 4 minutes or until crisp. Remove from heat.
  • 3
    Use your hands to squeeze excess moisture from zucchini. Combine the flour and parmesan in a large bowl. Add oil, milk, eggs, bacon and zucchini. Stir with a wooden spoon until just combined.
  • 4
    Spoon mixture evenly among prepared pans. Bake for 20 minutes or until golden and a skewer inserted in the centres comes out clean. Serve warm or at room temperature

Source: taste.com.au


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