Tuesday, March 12, 2013

Tuesday's in the kitchen- Zucchini muffins

Since making the new year's resolution and goal to sit down for a 5:30pm dinner.
Meals need to be easy to organise and prepare. With both my little ones are sick, it's hard to organise things when they need you. My goal this week is to bake supplies, make summer pasta sauce with the last of the tomatoes in the garden, sausage rolls + zucchini muffins for the freezer. I swapped a bowl of summer heirloom tomatoes for a bunch of zucchini's as my plants havn't produced any zuchinni's yet.
Anyone who grows them knows when it's a good season you have to many that you struggle to use them all. Years ago I started making sausage rolls with vegetables including grated zucchini.
And Cheese, Bacon and Zucchini Muffins are tasty, great for freezing and portioned for easy, quick meals. I started to pack one in a container for car rides for Miss Three.
This is my take on the Zucchini muffin.


2 cups (220g) plain flour
1 1/2 teaspoons baking powder
1 teaspoon bicarb soda
1/2 teaspoon salt
65g butter, melted
2 free range eggs, lightly beaten
1 cup (250ml) milk
1 1/2 cups grated zucchini
2-3 grated carrots
2-3 mushrooms finely diced
1/3 red capsicum finely diced
1 onion finely diced
1/2 cup of diced cherry/drop tomatoes
1 clove garlic, minced
1 cup (90g) grated cheddar cheese
1/4 cup (30g) freshly grated Parmesan cheese
4 rashers bacon diced
Salt + cracked pepper to taste
Pinch of herb salt if you have it.

Prep: 15 minutes | Cook: 30 minutes

How to make
Preheat oven to 180 degrees. Grease a 12 muffin tray with cooking oil spray or use Silcone muffin cases like I did.
Mix the flour, baking powder, bicarb soda and salt in a bowl.
In another bowl stir together the butter, egg, milk, zucchini, veggies and garlic until well mixed. Mix the flour mixture into the milk mixture about 1/2 cup (125ml) at a time, stirring between additions, until the flour mixture is incorporated.
Fold in the cheddar cheese, Parmesan cheese, diced tomatoes and diced bacon, and pour the mixture into the prepared Silcone muffin cases.
Cook in the preheated oven until a toothpick inserted into the centre of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cases, serve warm.

Alternatively, place on wire rack before placing into containers for freezing.
I serve these for lunch or dinner with a side salad or vegetable sticks for Miss Three.

If you have a recipe you'd like to share, become a member of the blog, email me at poppyfoxathome@gmail.com or share a link or comment below.
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Thanks for those that have been leaving comments, it makes my day.

x Mummafox
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