Quick, easy, tasty and healthy. great for lunch boxes! (freezes well)


Ingredients (makes 24 large muffins)

  • 2 bacon rashers, trimmed
  • 2 cups grated zucchini
  • 1 cup SR flour
  • 1 cup Plain Flour
  • 1tsp oil
  • 1tsp baking powder
  • 1 cup milk
  • 2 eggs
  • 1/2 cup cheese
  • 2 tbs sweet chilli
  • to taste salt, pepper, parsley and basil


  1. Pre-cook diced bacon. Heat oven to 190 degrees celsius (170ç fan forced). Line or grease muffin pans (mix makes approx. 12 large and 24 mini muffins)
  2. Mix flours and baking powder into a bowl. Make a well in the centre add milk, oil, egg and mix well.
  3. Drain excess juice from zucchini and add to mix along with bacon, cheese, sweet chilli and herbs.
  4. Spoon mixture into pans. Bake for 25minuts or until golden. Remove from oven and let stand for 5 minutes before transferring to wire rack

Notes... Using the base muffin mixture (step 2) you can then add what ever you like!

  • love savoury muffins ! so much goodness to put in there


  • might leave the chilli out but the rest sounds great


  • Love the look of these super easy and great for the whole family, thanks for sharing.


  • these look very moist and tasty


  • Definitely will omit the chili so my boy can enjoy it.


  • I love finding muffin recipes that include veggies.This is a good combination, I’ll have to try it soon : )


  • i would love to give these muffins a try


  • looks amazing, great way to use up veges


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