Difficulty: Easy - for beginners
Serves: 6 - 2 cupcakes each
150g lean bacon - diced
1/2 cup low fat milk - I use lactose free milk
1/2 cup SR flour - I use gluten free flour
1 carrot - grated
1 zucchini - grated
1 x 400g can corn - drained well
130g low fat tasty cheese - grated
Other ingredients to add or substitute - grated pumpkin, peas, any leftover meat.
Preheat oven to 180C & line 12 medium muffin tins with non stick baking paper or cases.
Cook onion and bacon in a frying pan over medium- high heat for about 5 mins or until lightly golden. Season with black pepper and set aside to cool.
Whisk the milk and eggs in a bowl, stir in the flour, carrot, zucchini, corn, cheese and cooled onion mixture.
Divide evenly between the tins, bake for 20-25 mins or until golden.