Cheesy Zucchini And Bacon Muffins⁠


Cheesy zucchini and bacon muffins⁠

These cheesy zucchini and bacon muffins are a delicious lunch box snack.⁠

9 Ingredients⁠
– 1/2 cup vegetable oil⁠
– 2 rindless shortcut bacon rashers, finely chopped⁠
– 1 (300g) zucchini, grated⁠
– 2 cups self-raising flour⁠
– 1 small red onion, finely chopped⁠
– 1/2 cup grated vintage cheddar⁠
– 1 egg⁠
– 1 cup milk⁠
– Extra 2 tbsp grated vintage cheddar⁠


Step 1⁠
Preheat oven to 200C/180C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with squares of baking paper.⁠

Step 2⁠
Heat 1 teaspoon oil in a small frying pan over medium heat. Add bacon. Cook bacon for 3 minutes or until lightly browned. Transfer to a plate lined with paper towel to drain. Cool 5 minutes.⁠

Step 3⁠
Squeeze excess liquid from zucchini. Combine flour, onion, zucchini, cheese and half the bacon in a large bowl. Make a well in centre. Whisk egg, milk and remaining oil in a separate bowl. Add egg mixture to flour. Stir until combined (do not over-mix).⁠

Step 4⁠
Divide mixture between prepared pan holes. Sprinkle with extra cheese and remaining bacon. Bake for 15 to 18 minutes or until golden and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely. Store muffins in an airtight container in the fridge or wrap each muffin in plastic wrap, then foil and freeze for up to 2 months.⁠






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