Zucchini Muffins with Onions and Bacon

Ingredients

Onion 150 g

Zucchini 300 g

Salt 1 tsp

Eggs 2

Sugar 1 tsp

Baking powder 1.5 tsp

Flour 2/3 cup

Bacon 70 g

Chop the onion into small pieces, then fry it in sunflower oil over medium heat, stirring occasionally. If desired, fry the onion until crispy and golden brown, or translucent and soft. Just be careful not to burn it. Next, grate the zucchini finely, season with salt, stir, and let it sit for 3-5 minutes.

Then mix the eggs and sugar in a bowl. Add the flour and baking powder to this mixture and mix well. Next, cut the bacon into small pieces and stir them into the batter. Squeeze the zucchini juice with your hands. (If the zucchini is young, you should have 180-190 grams of pulp left after squeezing.)

Next, place the squeezed zucchini with the fried onion (along with the butter) into the bowl with the batter and stir.

After this, grease the muffin tins with a little butter and dust them lightly with flour. Fill the tins with the batter. Place them in the oven, preheating it to 200-220 degrees Celsius, and bake for about 12-15 minutes, until the muffins are golden brown.

Enjoy!