Cheesy Zucchini and Bacon Muffin Bites Recipe
This fantastic cheesy zucchini and bacon muffin bites recipe is perfect for stocking the freezer with delicious little morsels to fill lunchboxes with! They are quick and easy to make, and one batch makes 30 mini muffin bites!
When my kids came home from school and saw these bad boys cooling on the counter, they immediately begged to be able to eat them. And they loved them!
Here’s how to make them:
Grate a zucchini, finely chop a small red onion and grate some tasty cheese. Chop two rashers of bacon finely and cook in a frying pan until golden.
Place into a bowl with some self raising flour and stir to combine.
Then pour a mixture of milk, egg and vegetable oil into the centre.
Mix to combine but don’t over mix the batter.
Drop tablespoons of batter into pattypan-lined mini muffin tins and sprinkle with extra cheese and reserved bacon.
Then pop them in the oven for 18 minutes until cooked through and golden. Place on a rack to cool and enjoy!
These mini muffin bites can be stored in an airtight container in the fridge for up to three days or you can freeze them in ziplock bags for up to two months.
- 2 bacon rashers, finely chopped
- 1 zucchini, grated
- 1 cup grated tasty cheese
- 1 small red onion, finely chopped
- 2 cup self raising flour
- 1 egg
- 1 cup milk
- 1/2 cup vegetable oil
- Preheat oven to 200 degrees C (180 degrees C fan forced)
- Heat 1 tsp of oil in a small frying pan over medium heat. Add bacon and cook for 3 minutes until golden. Transfer to a plate and allow to drain.
- Squeeze excess liquid from zucchini. Combine flour, onion, zucchini, most of the cheese (leave some for sprinkling on top!) and half the bacon in a large bowl. Make a well in the centre. Whisk egg, milk and remaining oil in a jug and add to the flour mixture. Stir until combined but do not over mix.
- Divide mixture between pattypans using a tablespoon. Sprinkle with reserved cheese and bacon.
- Bake for 15 to 18 minutes or until golden and firm to touch. Stand in pan for 5 minutes then transfer to a wire rack to cool completely.
- Keep in fridge in an airtight container for three days or freeze in ziplock bags for up to two months.