Cheese and Bacon Muffins are one recipe you really need to know by heart!
No matter who’s hungry or who’s dropped in to visit, whipping up a batch of these little beauties will be a huge hit!
This particular Cheese and Bacon Muffins Recipe cooks up beautifully – golden brown in the oven in no time. We love the addition of zucchini in this recipe – adds flavour, texture but also glimpses of green veg which makes us feel even healthier just looking at it
Quick, easy, tasty and healthy Cheese and Bacon Muffin – Great for lunch boxes and they freeze beautifully too.
Ingredients (makes 24 Muffins)
- 2 Bacon rashers, trimmed
- 2 cups Grated zucchini
- 1 cup SR flour
- 1 cup Plain Flour
- 1 - 2 tbsps Bertolli Light in Taste Olive Oil
- 1tsp Baking powder
- 1 cup Milk
- 2 Eggs
- 1/2 cup Cheese
- 2 tbs Sweet chilli
- To taste Salt, pepper, parsley and basil
Method
- Pan fry the diced bacon in a little olive oil. Heat oven to 190 degrees celsius (170ç fan forced). Line or grease muffin pans (mix makes approx. 12 large and 24 mini muffins)
- Mix flours and baking powder into a bowl. Make a well in the centre add milk, 1 tbsp olive oil, egg and mix well.
- Drain excess juice from zucchini and add to mix along with bacon, cheese, sweet chilli and herbs.
- Spoon mixture into oiled pans. Bake for 25minuts or until golden. Remove from oven and let stand for 5 minutes before transferring to wire rack
Notes
Want to mix it up a little? Use the basic Cheese and Bacon Muffin mixture (step 2) and then you can add whatever you like!
![Bertolli Light In Taste Olive Oil for Bertolli Recipe Integration](https://mouthsofmums.com.au/wp-content/uploads/2020/05/15/Bertolli-Light-In-Taste-Olive-Oil.png)
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