Zucchini and Bacon Muffins

Well I baked something sweet this morning and thought I may as well keep it going while the oven was on and flour was all throughout the kitchen... so I thought I would bake something savoury.  I had some zucchini that needed using so that was going to be the star ingredient.

I often make a Zucchini, Bacon and Thyme Slice but this time I thought I would make muffins, just for something different, with the idea that the family may just eat them for breakfast or take them to work or school for lunch.

Jam packed with the goodness of vegetables, lots of zucchini, carrots and onions, along with cheese and a delicate hint of sweet chilli sauce along with everyone's favourite bacon I cannot believe how light these muffins are. Not to mention an easy muffin to make.

Sitting here, watching these fluffy light yet flavoursome muffins cool I am actually not quite sure if there will be any left for tomorrow??  Maybe I had better get dinner cooked....

Zucchini and Bacon Muffins

(Recipe adapted from Best Recipes)

 

Makes: 12

1 tablespoon low-fat butter

1 onion diced

4 short-cut bacon rashers

2 carrot medium grated

1 zucchini large grated

3 large egg

1/4 cup light thickened cream

1/3 cup parmesan cheese grated

2/3 cup tasty cheese grated

1 tablespoon sweet chilli sauce

2/3 cup self-raising flour sifted
salt
ground white pepper 

Melt butter and cook onion and bacon until soft. Add zucchini and carrot and cook until soft. Allow to cool.

In a separate bowl, beat eggs. Mix in cream, both cheeses, sweet chilli sauce and salt and pepper.

Add cooled bacon and vegetable mixture and stir.

Add sifted flour and stir.

Preheat oven to 180 degrees Celsius.

Pour into a greased muffin pan and bake for 25 minutes until brown and cooked through.

(Click here for a printable version of this recipe).