CORN, VEGIE AND BACON MUFFINS

These savoury muffins could come for breakfast, stay until lunch.

NUTRITION INFO

Left:

PER SERVE 991kJ, protein 13g, total fat 5.3g (sat. fat 1.9g), carbs 31g, fibre 6g, sodium 451mg • Carb exchanges 2

• GI estimate medium

PREP TIME: 20 MINS

COOK TIME: 30 MINS

SERVES 6 (AS A LIGHT MEAL)

½ tsp olive oil

60g Hans 98% Fat Free Short

Cut Bacon, finely chopped 1 carrot, coarsely grated 1 zucchini, coarsely grated

160g (1 cup) fresh corn kernels 3 green shallots, trimmed, sliced 200g (11⁄4 cups) wholemeal

self-raising flour

250ml (1 cup) buttermilk

2 x 60g eggs, lightly whisked 40g (1⁄4 cup) reduced-fat

grated cheese

Salad leaves, to serve

1 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.

2 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.

3 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.

4 Serve muffins with salad leaves.

COOK’S TIP

Keep muffins in the fridge in an airtight container for up to 3 days. Alternatively, individually wrap them in plastic wrap. Put in resealable freezer bag and expel air. Freeze for up to 3 months.