Tomato Bacon Muffins

Difficulty | Makes 12 | Book 7


½ cup bacon short cut small dice
1 cup tomato small dice
1 teaspoon crushed garlic (in jar)
1 tablespoon fresh basil chopped
2 egg whites
½ cup skim milk
2 tablespoons (30g) Flora® Light margarine melted
¾ cup zucchini grated
3 tablespoons finely grated parmesan cheese (Kraft®)
¼ teaspoon chilli powder (optional)
pinch pepper
2 cups self-raising flour
cooking spray
2 extra teaspoons finely grated parmesan cheese (Kraft®)

Per Muffin
Kilojoules514 (cals 123)
GI RatingMedium


Preheat oven 180ºC fan forced.

  1. Fry diced bacon in a small frypan until browned. Add tomato, garlic and basil, and cook for 3 minutes. Leave to one side.
  2. Beat egg whites in a large mixing bowl for 1 minute using an electric beater.
  3. Combine milk with melted margarine then add to bowl using a wooden spoon.
  4. Add zucchini, 3 tablespoons parmesan, chilli and pepper and combine well.
  5. Fold bacon mix into wet mixture, then sift in flour. Gently fold ingredients together. DO NOT BEAT as this will make the muffins tough. The less the mixture is moved, the lighter the muffin.
  6. Spray a 12-cup muffin tin with cooking spray, then spoon mixture into prepared muffin tin, dividing equally between the 12 cups.
  7. Sprinkle 2 teaspoons grated parmesan cheese equally over the top of muffins.
  8. Bake 25 minutes or until firm to touch in centre. Leave to rest for a few minutes then place onto a wire rack to cool.

Suitable to be frozen.

Dietitian's tip

These muffins can be enjoyed occasionally.

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