Friday, 23 October 2015


“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” - Jim Davis, ‘Garfield’

Do you often have some guests popping in unexpectedly? As soon as they have hung up the telephone telling you they are on their way, it’s quite easy to prepare some of the savoury muffins below, as the ingredients are usually in stock in the fridge and it’s a pretty easy recipe to make. Nothing better than having these fresh out of the oven, while the kitchen still smells wonderful from the baking.

Savoury Zucchini Muffins
220 g plain flour
1 and 1/2 teaspoons baking powder
1 teaspoon bicarb soda
1/2 teaspoon salt
70 g melted butter
1 egg, lightly whisked
250 ml milk
1 cup grated zucchini
1 clove garlic, minced
100 g grated tasty cheese
1 heaped tbsp grated Parmesan cheese
4 rashers bacon, cooked crisp and diced (optional)

Preheat oven to 180˚C.
Spray 12 muffin cups with cooking oil spray.
Mix the flour, baking powder, bicarb soda and salt in a bowl.In another bowl stir together the butter, egg, milk, zucchini and garlic until well blended.
Mix the flour mixture into the butter mixture about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the cheddar cheese, Parmesan cheese and diced bacon then pour the batter into the prepared muffin cups.
Cook in the preheated oven until a toothpick inserted into the centre of a muffin comes out clean; about 30 to 35 minutes.
Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

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