Zucchini, Corn & Bacon Muffins
Healthy and Toddler Friendly, Easy on the Go snack
Servings Prep Time
25Mini Muffins 15Mins
Cook Time
Servings Prep Time
25Mini Muffins 15Mins
Cook Time
  • 1/2Cup Vegetable Oil
  • 2Rashers Rindless Shortcut Bacon
  • 1Cup Grated Zucchini(also known as Courgette to us Brits)
  • 2Cups Self Raising Flour
  • 1 Small Red OnionFinely Chopped
  • 1/2Cup Grated Cheddar Cheese
  • 1 Egg
  • 1Cup Milk
  • 1/2Cup Tinned Sweet Corn
  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.