My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.
Cheesy Bacon and Vegetable Muffins
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 minutes
- Yield: 12 1x
Ingredients
Scale
- 2 cups wholemeal self raising flour
- 1/2 cup milk
- 60g butter, melted and cooled
- 3 eggs
- 1 carrot, grated
- 1 zucchini, grated
- 1 cup corn kernels, frozen
- 4 rashers bacon, diced into small pieces
- 1 1/3 cups tasty cheese, grated
- salt and pepper, to taste
Instructions
- Preheat oven to 180°C, fan forced.
- Grease a 12-hole muffin tray or use a non-greased silicone tray and set aside.
- In a large bowl, add flour, milk, butter and eggs, whisk to combine.
- Add carrot, zucchini, corn, bacon, cheese, salt and pepper.
- Spoon mixture evenly into prepared muffin tray.
- Bake muffins for 15-18 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.
