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Australian-Style Savory Vegetable Bacon Muffins

These Australian-style savory vegetable muffins are a hearty, flavor-packed twist on the classic muffin. Loaded with vibrant vegetables like zucchini, carrot, and spinach, and enriched with smoky bacon and two types of cheese—sharp cheddar and creamy feta—they strike a perfect balance between nutrition and indulgence. Popular in Aussie lunchboxes and weekend brunch spreads, these muffins are a one-bowl wonder that deliver golden tops, moist interiors, and a satisfying bite. Their versatility makes them ideal for breakfast on the go, midday snacks, or as a sandwich alternative. Whether served warm with butter or tucked into a picnic basket, they’re a crowd-pleaser for all ages.

Breakfast | Brunch | Light Lunch | Snack | Australian | Nut-Free | Shellfish-Free | Soy-Free | Savory Muffin | Vegetable Muffin | Mixing Bowl | Muffin Tin | Oven | Wire Rack | Bacon | Carrot | Spinach | Zucchini | Baking | Mixing | Picnic | Weekend | Under 30 Minutes
Time to complete

Prep

15min

Cook

20min

Wait

15min

Total

50min

Ingredients (Makes 16 standard muffins)
  • 300 g (2 cups) self-raising flour
  • 160 g (2 cups) shredded cheddar cheese
  • 120 g (1 cup) finely grated carrot
  • 2 cups spinach leaves, roughly chopped
  • 85 g (½ cup) finely grated zucchini
  • 360 ml (1½ cups) milk
  • 2 large eggs
  • 175 g finely chopped bacon
  • 75 g (½ cup) crumbled feta cheese
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 12
  • Protein: 9
  • Carbohydrates: 18
  • Fiber: 2
Directions

Prepare Equipment

  • 1. Preheat oven to 180°C (356°F). Lightly spray muffin trays with oil or line with paper cases to make 16 muffins.

Mix Batter

  • 2. In a large mixing bowl, combine all ingredients: flour, cheddar cheese, carrot, spinach, zucchini, milk, eggs, bacon, and feta. Stir gently until just combined. Do not overmix.

Portion and Bake

  • 3. Divide the mixture evenly among the prepared muffin cups. Bake for 15–20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.

Cool and Serve

  • 4. Transfer muffins to a wire rack and allow to cool for at least 15 minutes. Serve warm or cold.
Cookix's Secrets

Bold Flavor Boost

  • Add 1 teaspoon of dried herbs like oregano or thyme, or a pinch of chili flakes for heat.

Gluten-Free Version

  • Use a gluten-free self-raising flour blend in equal quantity.

Mini Muffins

  • Divide batter into mini muffin tins and bake for 10–12 minutes at 180°C (356°F).

Mixing

  • Use a spatula to gently fold ingredients together—overmixing will make muffins dense.

Seasonal Twist

  • Swap spinach for kale or add corn kernels for a summer variation.

Storage

  • Store cooled muffins in an airtight container for up to 3 days or freeze for up to 2 months.

Vegetable Prep

  • Squeeze excess moisture from grated zucchini to prevent soggy muffins.

Vegetarian Option

  • Omit bacon and increase feta or add chopped olives for a savory punch.