Bacon and Zucchini Muffins

    50 minutes

    Bacon and zucchini combine beautifully in this savoury muffin recipe. Note: you don't have to precook the bacon or zucchini, but I like it a little browned.


    Victoria, Australia
    34 people made this

    Makes: 6 large muffins

    • 2 cups self-raising flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 1 1/4 cups (310ml) milk
    • 1 tablespoon melted butter
    • 4 rashers bacon, rind removed
    • 1 small zucchini
    • 3/4 cup grated cheese

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 190 degrees C and grease a 6-cup muffin tin or line with patty cups.
    2. In a bowl, sift together the flour, baking powder and salt. In a separate bowl, beat the eggs, milk and melted butter until combined.
    3. Finely dice the bacon and zucchini. Heat a little oil in a frypan and add the bacon. Cook 5 minutes until browning, then remove. Add the zucchini to the frypan and cook 2 minutes until starting to take on some colour. Remove.
    4. Add the wet ingredients to the dry and stir to make a mostly smooth batter, don't over mix. Stir in the bacon pieces, zucchini and grated cheese.
    5. Fill the muffin cups 3/4 of the way full and bake for 25-30 minutes. If you like, sprinkle a little extra cheese on top for the last 5 minutes of baking.

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    GREAT! Loving the taste except I put more cheese and put a little bit pepper for the extra taste <3 Overall, It was a great recipe  -  10 Aug 2016