Step 1

Preheat oven to 200C/180C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with paper cases.

Step 2

Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook, stirring occasionally, for 5 minutes or until bacon is crisp. Add spinach. Stir until just wilted. Remove from heat. Cool for 5 minutes.

Step 3

Combine flour, peas, basil and 3/4 of broccoli in a large bowl. Make a well. Whisk oil, milk, yoghurt and egg in a large jug. Add to flour mixture with zucchini and bacon mixture. Stir until just combined (some lumps are okay).

Step 4

Divide mixture among prepared holes. Top with remaining broccoli. Bake for 20 to 25 minutes or until rm to touch. Stand for 5 minutes. Cool on a wire rack. Serve.