Bacon, Brie & Zucchini Muffin Recipe

I love muffins and am always on the lookout for new recipes for them. These taste best, straight out of the oven when they are hot but they are suitable to freeze. Try these and I know you will love them also.

INGREDIENTS:

125g brie cheese
2 cups SR flour
2 rashers bacon - chopped
1 cup zucchini - grated
2/3 cup buttermilk (Can use milk if prefered)
125g butter - melted
1 egg - lightly beaten
Sea salt and black pepper to taste

METHOD:

Preheat oven to 180C. Lightly grease or spray a 12 hole muffin tin.
Cut half the brie into 12 small wedges and keep aside. Chop the remaining brie.
Sift flour into a large bowl. Stir in zucchini, bacon and chopped brie.
Combine buttermilk, butter and egg in jug or small bowl. Season to taste.
Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly until just combined. Do not over-mix as this will make them tough.
Spoon into muffin pan holes until 2/3 full.
Bake for 15 minutes then top each muffin with one of the wedges of brie. Bake for a further 10 - 15 minutes or until cooked when tested.
Serve warm with or without butter.