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Categories:Viewed: 28 - Published at: 5 years ago
Ingredients
- 200g bacon, chopped
- 1 tbsp margarine/butter/oil
- 1 brown onion, finely chopped
- 1 carrot, peeled, coarsely grated
- 1 zucchini, ends trimmed, coarsely grated
- 1 small sweet potato, peeled, coarsely grated
- 60g (1/2 cup) coarsely grated cheddar
- 60g self-raising flour
- 4 eggs lightly whisked
- 125mls (1/2 cup) light thickened cream
Method
- 1) Preheat oven to 180 degrees.
- 2) Brush 12 125mls (1/2 cup) capacity muffin pan with butter/margarine to grease.
- 3) Heat 1/2 margarine/butter/oil, cook bacon till crispy remove from pan, add remaining margarine/butter/oil and cook onion stirring for 2 minutes or until onion softens.
- 4) In a large bowl, combine bacon, onion, carrot, zucchini, sweet potato, cheddar and flour. Stir to combine. Season with salt and pepper.
- 5) Place egg and cream in a bowl or jug and whisk to combine.
- 6) Stir egg mixture into the vegetable mixture.
- 7) Divide mixture evenly in prepared muffin tray.
- 8) Bake for 30 minutes or until golden and cooked through.
- 9) Set aside in the pan to cool slightly before turning onto a wire rack to cool completely.
