Cheddar, Bacon & Zucchini Muffins

View Instructions

Makes:

12 muffins

Prep Time:

10 minutes

Cook Time:

25 minutes

Category:

Muffins

Introduction

About this Recipe

Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020

These savoury muffins are very fluffy, and it’s all due to the mayonnaise in the batter. By using mayonnaise, an emulsion of egg and oil, there is no need for additional oil in the recipe. And the combination of bacon, cheddar, zucchini and a little sundried tomato may remind you of a BLT sandwich.

Ingredients

1½ cups (130 g) coarsely grated zucchini
¾ cup (175 mL) buttermilk
¼ cup (60 mL) mayonnaise
1 large egg
1½ cups (225 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
2 tsp baking powder
½ tsp baking soda
11/3 cups (120 g) coarsely grated old cheddar cheese
6 strips cooked bacon, roughly chopped
¼ cup (13 g) finely chopped sundried tomatoes

NOTES
If you’ve ever grown zucchini, then you know that one plant produces loads of zucchini that always seem to be ready to harvest all at once. This recipe offers an alternative to taking your excess zukes to your friend’s door, ringing the doorbell and running away (I’ve had that happen, opening my door to a delivery of zucchini!). Try baking these muffins and leave them at the door instead.

Step by Step Instructions

Step 1

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Step 2

Whisk the zucchini, buttermilk, mayonnaise and egg together in a large bowl. In a separate bowl, sift the flour, sugar, baking powder and baking soda together. Add the dry ingredients all at once to the batter and stir to combine. Stir in the cheese, bacon and sundried tomatoes.

Step 3

Scoop or spoon the batter into the muffin tin and bake for about 25 minutes, until the muffins have browned and the top of a muffin springs back when gently pressed. Cool the muffins in their tin on a cooling rack for at least 15 minutes.