Are you looking for an easy muffin recipe that will keep the belly full, the taste buds satisfied and the freezer stocked? Well, here it is.
I make this muffin in batches and then freeze them in small zip lock bags which means they are easy to add to lunch boxes or to have for a snack or morning/afternoon tea. The muffins can also be stored in an airtight container in the fridge for up to a week. The recipe is versatile so you can experiment with different ingredients eg pumpkin and corn, salmon and chive, tomato and basil etc
- 1/2 cup vegetable oil
- 2 rindless bacon rashers, finely chopped (you can use ham if preferred)
- 1 small – medium zucchini, grated
- 1 carrot, grated
- 1/2 cup cheddar cheese (or any other cheese you feel like adding)
- 2 cups wholemeal self-raising flour
- 1 egg
- 1 cup milk
- Preheat oven to 180C fan-force. Line a 12 hole muffin tray.
- Heat oil in a frying pan over medium heat. Add bacon and cook until lightly brown. Transfer to a plate lined with paper towel to drain and cool.
- Squeeze excess liquid from zucchini. Mix flour, onion, zucchini, carrot, cheese and half the bacon in a large bowl.
- In a separate bowl whisk egg, milk and remaining oil. Add the egg mixture to flour. Stir until just combined.
- Pour mixture into muffin tray. Sprinkle the top with extra cheese and remaining bacon. Bake for approximately 15 minutes or until golden and firm to touch. Let the muffin tray cool for 5 minutes then transfer the muffins to a wire rack to cool completely.