Zucchini and Bacon Muffins

Savory muffins are a delicious twist on the more common sweet muffins, and this version with zucchini and bacon is perfect for a tasty appetizer or a homemade aperitif. Here is the recipe:

Ingredients

• 200 g of zucchini
• 100 g of diced bacon
• 250 g of all-purpose flour
• 2 eggs
• 100 ml of milk
• 80 ml of vegetable oil
• 1 packet of baking powder for savory cakes
• 100 g of grated cheese (Parmesan or pecorino depending on taste)
• Salt and pepper to taste
• Aromatic herbs as desired (for example, thyme or chives)

Preparation

1. Preheat the oven to 180 °C and prepare a muffin tin by lining the cavities with paper liners or greasing them with a little butter.
2. Wash and grate the zucchinis, then squeeze them to remove excess water.
3. Sauté the bacon in a pan until it becomes crispy, then let it cool on paper towels.
4. In a large bowl, beat the eggs with a pinch of salt and pepper. Add the milk and vegetable oil and continue mixing.
5. Gently fold in the sifted flour and baking powder, mixing gently until you obtain a homogeneous mixture.
6. Add the grated zucchini, crispy bacon, and grated cheese to the batter, along with the finely chopped aromatic herbs.
7. Stir the mixture to evenly distribute the ingredients.
8. Fill the paper liners up to 3/4 of their capacity with the prepared batter.
9. Bake the muffins for about 20-25 minutes or until they are golden and a toothpick inserted into the center comes out clean.
10. Once baked, let them cool on a rack before serving.

Curiosity

The term “muffin” has English origins and became part of the Italian culinary tradition through the adoption of both sweet and savory variants. This variant with zucchini and bacon combines the freshness of the vegetables with the savoriness of the bacon, creating a very appreciated balance of flavors. Moreover, savory muffins can be customized with other ingredients such as feta, sun-dried tomatoes, olives, and so on, to suit individual tastes and various occasions.

Enjoy your meal!