Courgette & Smoked Bacon Cupcakes with Maple Syrup

IMG_1421a.k.a., the Mr Blonde cupcake.  OK, for the pedants out there, it’s really a muffin (can’t tell the difference between a muffin & a cupcake?  Apparently if you throw one against the wall, a cupcake goes ‘poooof’, whereas a muffin goes ‘thuudddd’)

This is a psycho cupcake if ever I saw one.  It looks like a plain old savoury muffin on the outside, but hides the evil vices of smokey bacon and blue cheese.  To make you feel a bit better, it’s made with wholemeal flour, packed with courgettes to produce a moist snack that’s just perfect at breakfast time smothered on maple syrup!

Makes about 12



  • Heat the oven to 180oC Fan
  • Put the bacon on a baking sheet and place in the oven to cook through until crispy
  • In a mixing bowl, add the yoghurt, eggs and oil and beat well
  • Sift in the flour, bicarb & baking powder and beat until well mixed
  • Stir in the thyme, seasoning and courgette until well combined
  • Take the cooked bacon from the oven and crumble up 4 of the rashers into small pieces. Set the remaining 2 pieces aside as a garnish
  • Stir the bacon and cheese carefully into the mixture
  • Line a muffin tray with paper cases and fill each case to about 2/3 – 3/4 full
  • Bake in the oven for about 20 minutes, after which the muffins will  be firm and well risen.  NB: the courgette keeps this mixture quite moist, so you can’t test them with a knife or skewer
  • Remove from the tray after a couple of minutes & allow to cool on a wire rack
  • To serve, stick a piece of the reserved bacon in the top, & liberally cover with maple syrup

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