I couldn't leave these alone. They are so good. I made these for our dinner tonight and this is the dish I kept eating. I loved how the bacon flavored throughout the little muffin.Yield: 4 mini muffins each
Prep Time: 15 mins
Cook Time: 20 mins
|1 tablespoon||olive oil|
|1||onion, finely chopped|
|3 slices||bacon, finely sliced|
|1 1/2 cups||carrots, grated|
|1 1/2 cups||zucchini, grated|
|1 1/4 teaspoons||sea salt|
|1/2 teaspoon||, freshly ground black pepper|
|1 cup||cheese, grated|
|3/4 teaspoon||baking powder|
1 Heat the oil in a large pan and saute onion until translucent. Add the bacon and fry until it starts to colour. Add the carrot and zucchini and cook for about 2 minutes.
2 Transfer mixture to a colander to cool and drain.
3 Beat the eggs, salt, pepper, cream, and cheese together.
4 Stir the egg mixture into the cooled zucchini mixture. Stir in the flour and baking powder and mix.
5 Grease and flour (or spray generously with Pam) mini muffin tins. Spoon mixture into the holes.
6 Bake at 350° for 15-20 minutes.