Zucchini 'Slice' Muffins
| Ingredient | Weight | Method |
|---|---|---|
| Zucchini (Grated) | 850 g | Grate the zucchini. Toss with 1.5 tsp salt and let sit in a colander for 20 minutes. Squeeze extremely dry using a lint-free kitchen towel. |
| Onion (Finely Diced) | 130 g | Heat 30 g of the vegetable oil in the Lodge 30cm cast iron skillet. Sauté the bacon until the fat renders, then add the onion and ginger paste. Cook until the onion is translucent. |
| Bacon (Finely Chopped) | 130 g | Add the squeezed zucchini to the skillet and sauté for 5–8 minutes over medium-high heat. Stir frequently until the zucchini volume reduces and steam stops billowing. Remove from heat to cool to a touchable temp. |
| Ginger Paste | 10 g | ^ |
| Vegetable Oil | 70 g (total) | In a large bowl, whisk the eggs with the remaining 40 g of oil, MSG, fish sauce, hon-mirin, and white miso paste until the miso is fully dissolved and the mixture is emulsified. |
| Eggs (Large) | 5 | ^ |
| MSG | 2 g | ^ |
| Fish Sauce | 5 g | ^ |
| Hon-Mirin | 15 g | ^ |
| White Miso Paste | 30 g | ^ |
| Self-Raising Flour | 160 g | Sift the flour into the egg mixture. Fold in the tasty cheese and the cooled zucchini/bacon mixture. Season with cracked black pepper. |
| Tasty Cheese (Grated) | 135 g | ^ |
| Black Pepper | To taste | ^ |
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Revision History:
- [v1 Archive](_Archive/Untitled 1 - v1 - 2026-02-05-1834.md) - Archived on 2026-02-05-1834