When it comes to breakfast, there are few things that are as attractive, convenient, and delicious as muffins. They are probably the quintessential morning food because they can be prepared by someone who is half asleep and they still turn out beautifully, in fact, the less you fuss with mixing and folding and stirring, the better your muffin will be; they always rise, they don’t flop once they come out of the oven, they’re ready to eat almost immediately and depending on what you put in them, they can satisfy any craving.
Plus, the smell of muffins in the oven is guaranteed to get even the most somnolent out of bed. The smell of a bowl of All-Bran? I rest my case. But mix a cup of All Bran into your muffin batter and watch what happens.
Or let’s say you made a big batch of Red River cereal, or porridge, and there is some left over. Don’t throw it out! You have the base for Red River Muffins, or Oatmeal Raisin Muffins with Molasses.
Sweet or savoury, indulgent or ascetic, loaded with chocolate chips or a week’s supply of bran, a muffin is the go-to wonderfood for just about any taste.You like dates and apples and currants? Put them in a muffin. Bananas and walnuts? Why not. Lemon and poppyseeds? Been there, done that. Anyone who has read our posts in the past, knows that we at Fiesta Farms are big fans of the muffin in all its humble glory. But we are just as crazy for savoury muffins as we are for the old standards.
Let’s say you have a small chunk of cheese, half a zucchini in the crisper alongside one lonely scallion and maybe only a few slices of bacon…there are only two eggs left, half a cup of milk and maybe the same amount of yogurt. But you have to feed everyone breakfast?!!? The aforementioned ingredients will form the basis of dozen muffins that will satisfy emotionally as well as nutritionally.
Zucchini muffins with bacon and cheddar cheese! Delicious, healthy, easy to make, easy to look at and easy to make disappear.
One of the most appealing things about savoury muffins is they are almost a complete meal in themselves, one that can be eaten in the car on the way to a hockey practice, tucked into a lunchbox or ready and waiting as an afternoon snack. And remember, a muffin is not a cupcake. It doesn’t require frosting, and it needn’t be full of sugar. If you have a little of a lot of things, and not sure how to bring it all together, a muffin is the perfect solution.
Zucchini Breakfast Muffins with Bacon and Cheddar
makes 12 muffins
1 cup milk
1/3 cup olive oil
1/2 cup yogurt
1 cup crated raw zucchini
1/4 cup chopped scallions
1 cup grated cheddar cheese
5 strips bacon. cooked and crumbled
3 cups flour
1 tbsp sugar
4 tsp baking powder
1 tsp pepper
1 tsp salt
- Preheat oven to 375. Line muffin tin with 12 large baking cups
- Set aside 1 tbsp cheese and 1 tbsp crispy chopped bacon for topping muffins
- Mix flour, baking powder, pepper
- In a separate bowl, mix milk, oil, yogurt, eggs. Add zucchini, scallions and cheese and mix.
- Combine wet and dry ingredients, do not over mix.
- Fill muffin tins, garnish with reserved bacon and cheddar
- Bake at 375 for 25-30 minutes, “cool” on rack; serve warm