These tasty bacon, cheese and zucchini muffins are an exciting addition to the school lunchbox.
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 1Heat 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 2Squeeze 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 3Spoon 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.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
769 kj
Energy
9.4g
Fat Total
2.8g
Saturated Fat
1.1g
Fibre
6.1g
Protein
41mg
Cholesterol
214mg
Sodium
18.1g
Carbs (total)
All nutrition values are per serve
Notes
Here’s a tip: Don’t overmix muffin batter as your muffins will come out tough.
- Author: Kirrily La Rosa
- Image credit: Andrew Young
- Publication: Super Food Ideas
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