Savoury muffins are the perfect snack to add to lunchboxes or to bring on a picnic. This bacon and zucchini muffin recipe will make your tastebuds sing!
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Line a 6-hole, 3/4-cup capacity Texas muffin pan with cases.
Using the large holes of a box grater, grate zucchini and transfer to a bowl. Squeeze excess moisture from zucchini and set aside.
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.
Sift flour, paprika and a pinch of salt into a bowl. Stir in cheese.
Whisk eggs, milk and butter in a jug until combined.
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.
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.Â
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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