Ingredients
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2 short-cut bacon rashers, finely chopped
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1 large zucchini, coarsely grated
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2 cups (300g) self-raising flour
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1/2 cup (40g) finely grated parmesan
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1/3 cup (80ml) vegetable oil
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1 cup (250ml) milk
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2 eggs, lightly whisked
Method
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1Preheat oven to 180C. Line twelve 1/3 cup (80ml) capacity muffin pans with patty cases or muffin wraps.
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2Heat a small frying pan over medium-high heat. Add bacon and cook, stirring, for 3 to 4 minutes or until crisp. Remove from heat.
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3Use 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.
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4Spoon 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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