Zucchini slice muffins

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

6

15m

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

Nut-free
Peanut-free
Kid-friendly

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.