Bacon, zucchini and brie muffins

Hello 2013! Some of the lucky ones are back at work this week. How are we coping? Just hang in there as we fortunate that it is a short week and then it’s weekend and more food and more booze. I intend to enjoy myself thoroughly this weekend before @mamajeroxie returns to Sydney for summer and to celebrate Chinese New Year together. It seems that the indulgence is not ending anytime soon.

I made this muffins for a #baconparty that was part organised by @JamesCoyne. The only person that I knew at the gathering was @thebreg and Mister as the rest of the crew bailed at the last minute. It was kind of nervy bringing a box of home made muffins down to the beach and sharing it with a bunch of strangers. At least we all had one thing in common – We all love bacon.

Bacon Brie cake, bacon potato salad and bacon chocolate cupcake


I wanted to make bacon and zucchini bread but thought it might be cumbersome to slice and eat. I was quite over the whole candied bacon thing so cupcakes were out of the equation. I googled bacon, zucchini and brie muffin and found this recipe from Woman’s Day. The hardest part of the recipe was having to grate the zucchini. I was that lazy!

zucchini brie bacon muffin

This is a really simple and easy recipe but the flavour is amazing. It is also not for the faint hearted. I have adapted the recipe a little to make it more naughty than what it ready is.

zucchini brie bacon muffin

I doubled the ingredients and made about 20.

Ingredients:

  • 125g brie
  • 2 cups self-raising flour
  • 1 cup grated zucchini (see tip)
  • 2 rashers rindless bacon, cooked and chopped ( I use a scissors)
  • 2/3 cup buttermilk
  • 125g butter, melted
  • 1 egg, lightly beatenMethod:

Method:

  1. Preheat oven to moderate, 180°C. Lightly spray a 12-hole muffin pan with oil
  2. Cut half the brie into 12 small wedges and reserve. Chop the remaining brie
  3. Sift flour into a large bowl. Stir in zucchini, cooked bacon and chopped brie
  4. In a jug combine buttermilk, butter and egg. Season to taste
  5. Make a well in centre of dry ingredients. Add milk mixture all at once. Mix lightly until just combined. Do not over-mix
  6. Spoon into muffin-pan recesses until 2/3 full. Bake for 15 minutes
  7. Top each muffin with a wedge of brie. Bake for a further 10-15 minutes until cooked when tested. Serve muffins warm

Please note that these muffins can be stored in the refrigerator. Just need to warm it up in the microwave for about 15secs and it springs alive again!

zucchini brie bacon muffin

I love how it all works together and is like a meal itself. It was well received and am glad to get to know a few new people that day. I wonder what the next party will be?

Will you rock up to a twitter party with a box of muffins? 

zucchini brie bacon muffin