Recipe courtesy of Meal-Plan Your Way to Weight Loss by Rebecca Burnicle and Wendy Van Staden, Macmillan Publishers, RRP $44.99
These little beauties are a quick and tasty way to start your day. Make them fresh or whip up a batch and store them in the fridge or freezer for an easy grab-and-go brekky on your way out the door.
Ingredients
- 2⁄3 cup (105 g) wholemeal self-raising flour
- 1 teaspoon baking powder
- 2 eggs, lightly beaten
- 1⁄4 cup (60 ml) skim milk
- 100 g short-cut bacon, fat trimmed, finely chopped
- 3 green shallots (spring onions), thinly sliced
- 1 zucchini, grated
- 6 cherry tomatoes, chopped
- 10 g grated parmesan cheese
Method
- Preheat oven to 180°C. Lightly spray a 6-hole 3⁄4 cup (180 ml) capacity non-stick Texas or Jumbo muffin tray with oil. Wipe out excess oil with paper towel.
- Combine flour and baking powder in a bowl. Stir in eggs and milk. Season with salt and pepper, then fold through bacon and vegetables. Spoon batter evenly into prepared muffin tray and sprinkle with parmesan.
- Bake for 20–25 minutes or until muffins are golden and just firm in the centre. Stand muffins in tray for 5 minutes, then remove and serve warm.
- TO REFRIGERATE: Store muffins in a reusable container for up to 5 days. Warm in microwave to serve.
- TO FREEZE: Store muffins as above for up to 3 months. Warm frozen muffins in microwave to serve