½ tsp olive oil
60 g 98% fat-free bacon, finely chopped
1 carrot, coarsley grated
1 zucchini, coarsely grated
160 g fresh corn kernels
3 green shallots, trimmed, sliced
200 g wholemeal self-raising flour
250 ml buttermilk
2 x 60 g free-range eggs, lightly whisked
40 g reduced-fat grated cheese
salad leaves, to serve
- Preheat oven to 180°C (fan-forced). Line 6 x 250ml (1 cup) non-stick muffin pans with Multix Baking Paper Cases or spray cases with cooking spray.
- Heat oil in a medium non-stick frying pan over medium heat. Add bacon. Cook, stirring, for 2 minutes. Add carrot, zucchini and corn. Cook, stirring, for 1 minute. Transfer to a large bowl and stir in shallots. Set aside for 10 minutes to cool.
- Add flour, buttermilk, eggs and cheese to vegetable mixture. Spoon mixture evenly between lined pans. Bake for 20-25 minutes or until muffins are light golden brown and a skewer inserted into the middle comes out clean.
- Serve muffins with salad leaves.