Hidden Veg. . .it’s that age old struggle. Please don’t get scurvy, eat something healthy! So these little Zucchini, Corn & Bacon muffins  are a great way to sneak some veg in if you have a fussy eater like me! I hate my veggies 🙁 But i’ll happily scoff these, as will my son – who loves his veg.

This is a very forgiving recipe and I have been known to swap in sun dried tomatoes, olives, feta, chorizo and pretty much any diced up semi hard veggie I have in the fridge. So just because the recipe says Zucchini, Corn & Bacon muffins doesn’t mean you have to turn them out. I’d love to hear your different combinations for these!

These Feature in my Super Snack Prep – so check out some of the other recipes to feed your little ones!

Print Recipe

Zucchini, Corn & Bacon Muffins

Healthy and Toddler Friendly, Easy on the Go snack

Course

Toddler Snack

Prep Time

15 Mins

Cook Time

20 Mins

Servings

Mini Muffins

Ingredients

• 1/2 Cup Vegetable Oil
• 2 Rashers Rindless Shortcut Bacon
• 1 Cup Grated Zucchini (also known as Courgette to us Brits)
• 2 Cups Self Raising Flour
• 1 Small Red Onion Finely Chopped
• 1/2 Cup Grated Cheddar Cheese
• 1 Egg
• 1 Cup Milk
• 1/2 Cup Tinned Sweet Corn

Course Toddler Snack Prep Time 15 Mins Cook Time 20 Mins Servings Mini Muffins Ingredients 1/2 Cup Vegetable Oil 2 Rashers Rindless Shortcut Bacon 1 Cup Grated Zucchini (also known as Courgette to us Brits) 2 Cups Self Raising Flour 1 Small Red Onion Finely Chopped 1/2 Cup Grated Cheddar Cheese 1 Egg 1 Cup Milk 1/2 Cup Tinned Sweet Corn

Instructions

1. Preheat oven to 200C/180C fan-forced. Line up 2 12-hole, 1/3 cup-capacity muffin pans with squares of baking paper or use mini paper cups
2. 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.

   
3. Squeeze excess liquid from zucchini. Combine flour, onion, zucchini, corn, 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).
4. Divide mixture between prepared pan holes. Sprinkle with extra cheese and remaining bacon. Bake for 15 to 20 minutes or until golden and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

   
5. 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.

   

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