Pre-heat a hot oven to 200C. Saute bacon and onion in a non-stick fry pan. Place flour, oil, eggs, mustard and paprika in bowl and mix. Add grated cheese and zucchini to flour/oil mix and stir well.

These savory muffins fluffy and packed with flavour, make them for breakfast, or a midday snack. They pair well with a hearty soup, a salad, or a dip of your choice. Give this recipe a try and impress ...

This savory muffin studded with zucchini and cheddar cheese pairs as wonderfully with dinner as it does breakfast. And consider taking advantage of all that extra zucchini from the garden by baking a ...

Sometimes simplicity is the best way to solve a tasty and uncomplicated meal. Quick batter, everyday ingredients, oven running and that's it: the savory muffin can handle just about anything.

Emily Ziemski is a recipe developer, editor, and food writer with a focus on sustainability and wellness. Previously a senior food editor at Well+Good and food editor at Food52, she's best known for ...

My mother has a story about the first time she fell in love with a muffin. It happened in a small local deli in Montecito, California, a town just next to the much more famous Santa Barbara. Legend ...

Cooks and gardeners poke fun at zucchini all season long, but the summer squash deserves respect. Few fruits and vegetables are able to move between sweet and savory genres with such ease. Need a ...

These muffuins may be frozen and put into lunchboxes frozen. They can also be made gluten-free by replacing the flour with fine polenta. Preheat oven to 200°C. Spray muffin pans. Grate carrot &amp ...