- 1 tbsp olive oil
- 4 rashers bacon, chopped
- 2 cups self raising flour
- 80g Western Star Original butter, melted and cooled
- 1 egg, lightly beaten
- 1 cup milk
- 100g fetta, crumbled
- 1 small zucchini, grated
| - Preheat the oven to 180°C. Line a 12 hole muffin tray with paper cases and set aside
- Heat the oil in a medium size fry pan over a medium high heat. Add the bacon, and cook for five minutes or until golden. Remove from the pan, and drain on a plate lined with paper towel
- Squeeze out all excess liquid from the zucchini and place in a bowl. Set aside
- Sift flour into a large bowl and make a well in the centre. Pour in the milk, butter and egg, and stir until almost combined. Add the zucchini, bacon and fetta, and fold through the mixture
- Spoon the mixture evenly into the muffin cases. Transfer into the oven and bake for 20 minutes or until golden. Remove from the oven and allow to rest for 10 minutes
- Serve warm or at room temperature with a little extra butter
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