Ingredients
2 1/2 cups self-raising flour
1 Tsp sweet paprika
Sea-salt flakes and freshly ground black pepper, to season
1/2 cup grated tasty cheese
2 free-range eggs, lightly beaten
1 cup milk
125g butter, melted and cooled
1 small zucchini
3 rindless bacon rashers
2 green onions, finely chopped
1/2 cup semi-dried tomatoes, chopped
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Line a 6-hole, 3/4-cup capacity Texas muffin pan with cases.
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Using the large holes of a box grater, grate zucchini and transfer to a bowl. Squeeze excess moisture from zucchini and set aside.
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Thinly slice bacon. Heat a small frying pan on medium heat, cook bacon for 3 minutes until golden. Remove from heat and set aside for 5 minutes to cool. Reserve half the bacon for topping.
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Sift flour, paprika and a pinch of salt into a bowl. Stir in cheese.
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Whisk eggs, milk and butter in a jug until combined.
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Make a well in centre of flour mixture. Pour in egg mixture. Add in zucchini, bacon, onion and tomato. Stir until just combined. Spoon batter into cases.
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Sprinkle tops with reserved bacon. Bake for 25-30 minutes or until a skewer inserted into centre comes out clean. Cool on a wire rack. Serve warm or cold.
How to store muffins
Muffins are quite a hardy snack, and can last quite a while if you need them to. If you wish to eat your muffins over the week, they can last up to 5 days in an air-tight container in the fridge. For meal prepping or making all your snacks early, you can pop your muffins in the freezer and keep them there for 3 months!
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