Cheesy Zucchini And Bacon Muffins

These cheesy zucchini and bacon muffins are a delicious lunch box snack.

The ingredient of Cheesy Zucchini And Bacon Muffins

• 1 2 cup vegetable oil
• 2 rindless shortcut bacon rashers finely chopped
• 1 300g zucchini grated
• 2 cups self raising flour
• 1 small red onion finely chopped
• 1 2 cup grated vintage cheddar
• 1 egg
• 1 cup milk
• extra 2 tbsp grated vintage cheddar

The Instruction of cheesy zucchini and bacon muffins

• preheat oven to 200c 180c fan forced line a 12 hole 1 3 cup capacity muffin pan with squares of baking paper
• heat 1 teaspoon oil in a small frying pan over medium heat add bacon cook bacon for 3 minutes or until lightly browned transfer to a plate lined with paper towel to drain cool 5 minutes
• squeeze excess liquid from zucchini combine flour onion zucchini cheese and half the bacon in a large bowl make a well in centre whisk egg milk and remaining oil in a separate bowl add egg mixture to flour stir until combined do not over mix
• divide mixture between prepared pan holes sprinkle with extra cheese and remaining bacon bake for 15 to 18 minutes or until golden and firm to touch stand in pan for 5 minutes transfer to a wire rack to cool completely store muffins in an airtight container in the fridge or wrap each muffin in plastic wrap then foil and freeze for up to 2 months

Nutritions of Cheesy Zucchini And Bacon Muffins

fatContent: 227 289 calories
saturatedFatContent: 14 2 grams fat

carbohydrateContent: 3 7 grams saturated fat
sugarContent: 18 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 6 2 grams protein
sodiumContent: 27 milligrams cholesterol

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