I decided to ‘joosh up’ my zucchini muffins by adding pancetta and dukka to make an adult version of the plainer zucchini & cheese ones I have previously shared that kids love.
These muffins are a little spicy, so they’re perfect as finger food to serve with drinks or as a snack when you get the munchies. Stored in an airtight container, they last really well for up to 5 days in the fridge.
What you need
- 70g hot pancetta – finely chopped (use mild pancetta if you prefer)
- ½ cup grated zucchini
- 1¼ cup self-raising flour
- 1¼ cup plain flour
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- 1 cup milk
- 2 eggs, lightly beaten
- 3/4 cup grated tasty cheese
- Dukka – to sprinkle on top
- Muffin tray & 12 paper muffin cases
Makes 12
What to do
Preheat oven to 180°C fan-forced. Line a 12-cup muffin tray with paper cases.
Fry chopped pancetta in a heated pan until crispy – drain on paper towel
Squeeze excess liquid from grated zucchini.
Sift flours and baking powder into a bowl.
Make a well in the centre. Add oil, milk, and eggs. Mix well.
Fold in zucchini, pancetta and cheese.
Spoon mixture in the paper case.
Sprinkle a little Dukka on the top of each muffin.
Bake for about 20 minutes or until golden and just firm to touch. Allow to stand in the tray for 5 minutes.
Transfer to a wire rack to cool. Serve.
Meatballs and Muffins 