Zucchini, corn and bacon muffins

  • 15 mins preparation
  • 30 mins cooking
  • Makes 12 Item
  • Print


Zucchini, corn and bacon muffins
  • 1 3/4 cup self-raising flour
  • 1 small carrot, peeled, grated
  • 1/2 zucchini, grated
  • 1/4 cup frozen corn kernels
  • 1 bacon rasher, rind removed, chopped
  • 1/4 cup finely grated tasty cheese
  • 1 egg
  • 1 cup milk
  • 1/4 cup vegetable or light olive oil
  • 1/4 cup freshly grated parmesan


Zucchini, corn and bacon muffins
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole (1/3-cup) muffin tray.
  • 2
    Sift flour into a bowl. Stir in carrot, zucchini, corn, bacon and tasty cheese. Whisk egg, milk and oil in a jug. Fold gently into flour mixture until just combined (don't overmix). Divide mixture among prepared holes. Sprinkle with parmesan.
  • 3
    Bake 25-30 minutes or until a skewer inserted in centre comes out clean. Cool in tray for 5 minutes. Transfer to a wire rack. Serve warm or cold.


Swap peas for corn. Try 1 tablespoon finely chopped chives with the flour.

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