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Zucchini Bacon Muffins
Julie Carlyle
A tasty lunch box idea for kids. High in fibre, protein, vitamins and minerals.
5
from
2
votes
Print Recipe
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course
Snack
Cuisine
American
Servings
12
muffins
Calories
160
kcal
Ingredients
1x
2x
3x
180
gm
zucchini
200
gm
carrot
150
gm
bacon
65
gm
tasty cheese
155
gm
red lentil flour
2
eggs
3
teaspoon
baking powder
80
gm
yoghurt
65
gm
oil
3
TBS
Mozzerella cheese
Instructions
Preheat oven to 180 degrees.
Line a 12 hole muffin tray with baking paper.
Use a mandolin or knife to slice 24 thin slices of zucchini. Reserve for later.
Place remaining zucchini in TM bowl. Chop 1 sec/Turbo.
Remove chopped zucchini to a new bowl.
Place carrot in the TM bowl. Chop 1sec/Turbo. Repeat Turbo 3 times.
Remove the chopped carrot from the TM and add to the reserved chopped zucchini bowl.
Squeeze the excess moisture out of the reserved zucchini and carrot.
Add bacon to TM bowl. Chop 1 sec/Turbo.
Remove the chopped bacon from the TM and add to the reserved chopped zucchini bowl.
Add cheese to TM bowl. Chop 1 sec/Turbo. Repeat.
Remove the chopped cheese from the TM and add to the reserved chopped zucchini bowl.
Without cleaning the TM bowl add the lentil flour, eggs, baking powder, yoghurt and oil to the TM bowl. Mix 30sec/Speed 3.5.
Scrape down the bowl. Add the reserved vegetables, bacon and cheese excluding the zucchini slices to the TM bowl.
Combine the ingredients. 15sec/ Speed 3.5 (Reverse Blade)
Pour the batter into the prepared muffins tray.
Add the reserve Mozzarella and Zucchini slices to the muffins.
Bake for 30-35 mins.
Serve warm.
Notes
Refrigerate any uneaten muffins. Zucchini and Bacon Muffins are suitable for freezing
Nutrition
Calories:
160
kcal
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