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Bacon, Cheddar & Zucchini Muffins

June 20, 2014 by TSJC Leave a Comment

FRIDAY 20 JUNE - FRIDAY 09H00
If you are going to make a breakfast muffin this has got to be the one.  Packed with healthy, natural, free range or organic ingredients.  These muffins will store in the freezer tightly sealed, but they are so quick to make why bother.  Use this as a basic recipe for quick breakfast muffins.
Cheddar, Bacon & Zucchini Muffins
Makes 12
Ingredients

  • 1 teaspoon olive oil
  • 110gms bacon rasher, 
  • 1/2 cup grated zucchini
  • 1/2 tsp fine salt
  • 1 cup self-raising flour
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 cup De Rustica Extra Virgin Olive oil, or other great quality oil 
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 1/2 tsp Mustard
  • 1/2 cup grated tasty cheese
Preheat oven to 180°C/175°C fan-forced. Line a 12 hole 1/3 cup muffin tray or spray pan with non stick spray.  In a pan fry the bacon until crispy, about 5-minutes.  Remove from pan, allow to cool and then roughly chop. Now finely grate the zucchini and then carefully squeeze out all of its excess liquid. In a large mixing bowl, sift together flours, salt and baking powder into a bowl. Make a well in the centre. In a a smaller bowl, combine oil, mustard, milk, and egg. Add to the well in the centre of the dry ingredients and mix well. Fold in bacon, zucchini and cheese.
Finally spoon the mixture into a standard size muffin tin. 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, enjoy with farm fresh butter and . Enjoy!
Some deviations to the normal recipe above that I made today, just because I could.  I made up the milk with half a cup of cream and half a cup of milk, it created a lighter more crumbly muffin.  I used grated baby gems instead of zucchini and they were delicious but they have less skin so they added less green crunch.
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Filed Under: Bacon, Baking, Breakfast Tagged With: baking, Breakfast, KIDS

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The Secret Jozi Chef & The Cookery

Paul Maciel, started well known Jozi restaurant Pronto in 2004, after 12 years Paul sold Pronto and decided to follow his passion for writing and teaching about food with the launch of his blog The Secret Jozi Chef and his cooking school The Cookery. The Cookery and multipurpose kitchen space in Craighall Park.
The venue hosts fun social classes for students during the week as well as interactive chef's table events. The venue is staffed by a team that loves what they do always ensuring a welcoming space. The Cookery is equipped with state of the art Whirlpool and KitchenAid appliances and plenty of room for larger groups to cook.

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Paul Maciel is the Chef Owner, of award winning Italian restaurant Pronto in Johannesburg.

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