Looking for healthy snack ideas for kids? Enjoy these quick, delicious and nutritious Cheesy Bacon and Vegetable Muffins that the kids will actually eat and love!
It is challenging trying to constantly find healthy snack the kids will actually eat. Move over boring Vegemite sandwiches, and hello Cheesy Bacon and Vegetable Muffins!
These muffins are packed with veggies, and are a great ready-to-go sandwich substitute that you can keep in the freezer, and bring out when the kids are hungry. Bonus – you can pop these into the kid’s lunchboxes on those busy school mornings.
This recipe really is as easy as combining the ingredients, spooning the mixture into a muffin tray, and putting them into the oven.I like to make these muffins in a regular sized muffin tray and a mini muffin tray too. They make a great after school snack for the kids too! I like to make these muffins in a regular sized muffin tray and a mini muffin tray too. I follow the same cooking process for the mini muffins, but cook them for about 5 minutes less.
Cheesy Bacon and Vegetable Muffins
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 minutes
- Yield: 12 1x
Ingredients
- 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.
