Zucchini and bacon and parmesan muffins

Method

• 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