Bacon, cheese and zucchini muffins
Ingredients • 1 teaspoon olive oil • 1 middle bacon rasher, trimmed • 1/2 cup grated zucchini • 1…
Ingredients
• 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
Method
Step 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.
Step 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.
Step 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.
