Photo of Bacon muffins by WW

Bacon muffins

4
4
4
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Moderate

Ingredients

Zucchini

120 g, finely chopped

Shortcut bacon

45 g, (buy 50g), fat trimmed, finely chopped

Egg(s)

2 medium

Green olives, drained

10 individual, pitted, finely chopped

Reduced-fat 15% cheddar cheese

cup(s), grated, (40g) grated

Skim milk

cup(s), (80ml)

Olive oil

2 tsp

White self-raising flour

80 g

Oil spray

3 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray 6 holes of a 1/3-cup (80ml) capacity muffin tin with oil.
  2. Combine zucchini and 1 tablespoon water in a microwave safe bowl. Season with salt. Cover and microwave on High (100%) for 2 minutes. Drain. Coarsely mash with a fork.
  3. Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Cook bacon, stirring, for 3-4 minutes or until crisp. Remove pan from heat. Cool for 5 minutes.
  4. Combine bacon, egg, olives, cheese, milk, oil and zucchini in a large bowl. Season with salt and pepper. Stir in flour until just combined (do not overmix).
  5. Spoon mixture into prepared holes. Bake for 16-18 minutes or until a skewer inserted into the centre comes out clean. Cool muffins in tin for 5 minutes before transferring to a wire rack to cool.

Notes

Tip: Muffins can be served warm or cold.