I made a giant mistake when starting this recipe. Having been tossing up between two different recipes, and after realising I didn’t have butter, I decided on the one which used oil. However…it was then I made my mistake.
One of the recipes used only self-raising flour, whilst the other used half of each flour, some baking powder and butter.
Without looking at the recipe I had decided on, I began making my muffins (adapting the recipe to add carrot and feta) but only realised halfway through. I perservered and they turned out perfect! These muffins are light and fluffy and pretty much my own recipe because of a huge stuff up. I definitely overmixed mine and they still turned out fluffy . Next time, I might even mix in some chives or dill to give a little more flavour. So without further ado…
Makes: 12 muffins
Prep Time: 15 minutes prep, 20 minutes baking, 5 minutes standing.
- 1 cup self-raising flour
- 1 cup flour
- 1 teaspoon bicarbonate soda
- 1/2 cup zucchini (finely grated, try to dry it a bit with paper towel)
- 1/2 cup carrot (finely grated)
- 2 large rashers of bacon (diced)
- 2 eggs
- 1 teaspoon salt
- 1 cup milk
- 1/4 cup olive oil
- Preheat oven to about 180 degrees.
- Grease muffin tin with butter.
- Fry bacon quickly until mostly cooked (it will cook in the oven as well).
- Add dry ingredients to large bowl.
- Create well for wet ingredients and add milk, eggs and oil to bowl. Fold together but don’t mix fully.
- Add carrot, zucchini and feta. Fold all together gently until mixed.
- By now, the bacon should be cooler so add to mix.
- Add a heaped spoonful to each well in the muffin tin..
- Bake for around 20 minutes or until the tops turn golden brown. When you poke the muffins with a knife/skewer it should come out clean. Remember to turn the tin every 10 minutes!
- Leave to stand for 5-10 minutes and enjoy warm with butter or room temperature!
I really hope that you enjoy this recipe! Good luck.
One of the original recipes can be found here!