MUFFIN OF THE MONTH- Bacon Cheddar

So it's February and if you're like 90% of the population you've been sticking to some sort of healthy eating plan, but at this stage you're probably a little more realistic about how much you're willing to cut out of your diet. These muffins are a perfect compromise, healthy and low fat at only 155 calories per serving, but full of the bacon and cheese flavours that you've likely been depriving yourself of. These are a favourite of mine because they make a satisfying breakfast or a healthy quick snack to get you over that hump between lunch and dinner. They also freeze really well, I often make a double batch so I have something healthy and satisfying on hand in a pinch.

2 1/2c  flour (gluten-free see below)

1/4 sugar (optional)

2tsp     baking powder

1tsp      baking soda

2tsp     onion powder

1/2tsp  salt

pinch of pepper

2         eggs

1c     milk

1c       shredded zucchini

1/2c    shredded cheddar

1/4      onion diced

/4      red pepper diced

4        pieces of bacon (diced)

handful of parsley (optional)

Preheat oven to 375. 

In a non-stick pan on medium heat, sauté the bacon and onions until the bacon becomes very slightly browned. set aside to cool while you prepare the remaining ingredients.

In a large bowl combine the dry ingredients.

In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients including the bacon and onions.

Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.

*If for some reason your muffin mix seems a little dry and stiff feel free to stir in a splash more liquid. Conversley if it ends up a little wet, add a sprinkle more flour. We've always been told baking is an exact science and for many recipes it is, but...I'll never post a recipe like that! All my recipes allow room for a little creative licence and a few corrective measures. So forget what momma always told you lol!

I'll sometimes garnish with a bit of extra shredded cheese and a small piece of bacon before baking the muffins.

Makes 12.

TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. I will often add a squeeze of lemon juice or a teaspoon of apple cider vinegar to the batter, it helps the muffins get even more light and fluffy. 

The muffins in the photo above are gluten free...look how light and fluffy they are!!!!!