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2 bacon rashers, finely chopped
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1 brown onion, finely chopped
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2 zucchini, coarsely grated
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2 cups (300g) self-raising flour
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1 cup (120g) coarsely grated tasty cheddar
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2 tbsp dill, finely chopped
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2 Coles Australian Free Range Eggs, lightly whisked
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3/4 cup (185ml) milk
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60g butter, melted
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Select all ingredients
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Preheat oven to 180C. Line 6 holes of a 3/4 cup (185ml) muffin pan with paper cases.
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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.
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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.
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Bake for 30 mins or until a skewer inserted in the centre comes out clean. Serve warm or at room temperature.
Source: https://www.taste.com.au/recipes/zucchini-slice-muffins-2/KOuaPbxU?r=recipes/yg2ts7k8
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