These Zucchini and Sweet Potato Savoury Muffins were a MASSIVE hit with my family and they’re perfect served cold in the school lunch box too! I was so proud of how good they tasted I delivered one to Jenni’s house for her opinion and she also LOVED them! I can already tell these are going to be on regular rotation in our home!
- 150g diced short cut bacon
- 2 gloves crushed garlic
- 1 finely diced brown onion
- 1 tablespoon of chopped fresh rosemary
- 150g grated Sweet Potato
- 250g grated zucchini (excess liquid squeezed out)
- 150g (1 cup) SR Flour
- 40g Grated Parmesan Cheese
- 40g Grated Tasty Cheese
- 5 eggs
- 125ml Buttermilk
- Salt & Pepper to taste
- Spray oil
Pre-heat oven to 170 degrees Celsius.
Brown the bacon & onion and then add the garlic and rosemary to cook for a further minute, set aside to cool. Grate the zucchini and sweet potato *remembering to squeeze the extra liquid out of the Zucchini (my kids love that part) add the cheeses, flour and cooled bacon mixture and mix until combined. Lightly beat the eggs and buttermilk together and then fold it through. Pour mixture into greased muffin tray and bake for 30 – 40mins or until golden set in the middle.
These are so yummy served warm or cold, making them them the perfect lunch box filler! They also freeze really well too!
I hope you enjoy this recipe as much as we do and I hope you enjoy cooking them with your children too. You might also like to browse through these popular recipes.