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
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.