Zucchini slice muffins
Great for breakfast, school lunches and snacks, these easy cheesy muffins are made with cheddar, zucchini and bacon. Yum!

Serves
6
Prep
15m
Cooking
35m
Ingredients
- 2 bacon rashers, finely chopped
- 1 brown onion, finely chopped
- 2 zucchini, coarsely grated
- 2 cups (300g) self-raising flour
- 1 cup (120g) coarsely grated tasty cheddar
- 2 tbs dill, finely chopped
- 2 Coles Australian Free Range Eggs, lightly whisked
- 3/4 cup (185ml) milk
- 60g butter, melted
Method
STEP 1
Preheat oven to 180C. Line 6 holes of a 3/4 cup (185ml) muffin pan with paper cases.
STEP 2
Heat a medium frying pan over medium heat. Add the bacon and onion and cook, stirring, for 5 mins or until onion softens. Set aside to cool slightly.
STEP 3
Combine the zucchini, flour, cheddar and dill in a large bowl. Add the onion mixture and stir to combine. Whisk the egg, milk and butter in a jug. Add to the zucchini mixture and gently stir until just combined. Spoon evenly among the lined holes.
STEP 4
Bake for 30 mins or until a skewer inserted in the centre comes out clean. Serve warm or at room temperature.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.