Ingredients

200g bacon, chopped

1 tbsp margarine/butter/oil

1 brown onion, finely chopped

1 carrot, peeled, coarsely grated

1 zucchini, ends trimmed, coarsely grated

1 small sweet potato, peeled, coarsely grated

60g (1/2 cup) coarsely grated cheddar

60g self-raising flour

4 eggs lightly whisked

125mls (1/2 cup) light thickened cream

Preparation

  1. Preheat oven to 180 degrees.
  2. Brush 12 125mls (1/2 cup) capacity muffin pan with butter/margarine to grease.
  3. Heat 1/2 margarine/butter/oil, cook bacon till crispy remove from pan, add remaining margarine/butter/oil and cook onion stirring for 2 minutes or until onion softens.
  4. In a large bowl, combine bacon, onion, carrot, zucchini, sweet potato, cheddar and flour. Stir to combine. Season with salt and pepper.
  5. Place egg and cream in a bowl or jug and whisk to combine.
  6. Stir egg mixture into the vegetable mixture.
  7. Divide mixture evenly in prepared muffin tray.
  8. Bake for 30 minutes or until golden and cooked through.
  9. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely.