Zucchini Muffins

This classic recipe is so easy to make and its every child’s favourite thing to eat!! Great way to serve them (hidden) vegetables, while the bacon and cheese makes it tasty good. So darn delicious, you may need to make extra for those quick little hands!! You can feed them these for breakfast, lunch or as a snack. Makes a perfect picnic food too. They also freeze well in freezer bags – gently bring to room temperature in the fridge overnight.

This recipe can also be whipped up by a 8 year old with little supervision. Mummy can help to prep the oven and help put the trays into the oven! You can make variations on this recipe, add pumpkin, kale, different kind of cheeses or herbs, get creative!!

Addictive Zucchini Muffins

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 16 mini muffins

Ingredients

  • 5 eggs
  • 150g or 1 cup self raising flour, sifted
  • 380g zucchini, grated
  • 1 large onion, chopped
  • 200g rindless bacon, chopped
  • 1 cup grated cheese - cheddar, edam, etc
  • 60ml vegetable oil
  • 1 tsp mixed herbs (optional)
  • Sliced tomatoes (optional)

Method:

  1. Pre-heat oven to 180C. Grease your mini muffin pans with melted butter.
  2. After grating the zucchini, place them in a colander, and let it drip dry for at least 30 mins. Squeeze excess juice of the zucchini. Set aside.
  3. Heat up pan. Place 1 tbsp of oil, and fry the bacon until lightly browned. Add the onion in and fry till onion is translucent in colour. Remove and let dry on a paper towel.
  4. Beat the eggs in a large bowl until well combined. Add the flour and beat until smooth. Then add the zucchini, onion & bacon mixure. cheese, oil and mixed herbs (if using) and stir to combine.
  5. Scoop into the prepared muffin pans. Fill them half way through as they would rise further.
  6. If you like, add a slice of tomato on top to add colour and extra flavour.
  7. Bake in the oven for 30 minutes or so, or until cooked through and browned on top.

TIPS:

Add various vegetables into it if you like. Grated pumpkin, sweet potato, kale or corn are great alternatives. Cheese can be varied if you like. Can be made in advance and frozen.

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