Zucchini, Cheddar and Bacon Cornbread Muffins

SERVES: 10 or more

PREPARATION TIME: 15 min

COOKING TIME: 30 min

Ingredient

1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
1 cup buttermilk
2 eggs
1 1/4 cups all-purpose flour
1 cup fine yellow cornmeal
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup shredded Cheddar cheese
1/2 cup shredded zucchini
8 slices bacon, cooked and crumbled

Method

Preheat oven to 375°F. Line 12-cup muffin tin with large paper liners and coat with small amount of cooking spray. Set aside.
In large bowl, whisk together olive oil, buttermilk and eggs. In separate bowl, whisk together flour, cornmeal, sugar, baking powder, salt and baking soda; mix into olive oil mixture just until moistened. Stir in cheese, zucchini and bacon. Divide batter evenly among muffin cups.
Bake for about 30 minutes or until toothpick comes out clean when inserted into center of muffin. Let cool in pan for 5 minutes; transfer to rack. Let cool completely.

Cook with:
Delicato Extra Virgin Olive Oil

A mild, light bodied Extra Virgin Olive Oil that complements your favourite dishes and enhances the unique flavour of the other ingredients. Enjoy its delicate character on seafood, in stews and sauces, or even drizzled over a fresh garden salads.