Bacon & Cheese Muffins
- Preparation Time10 minutes
- Cooking Time 20 minutes
- Source The Southland times
I've found it difficult to find a bacon & cheese muffin recipe that isn't too dry. This one fits the bill and is reasonably quick. They can also be frozen, if they last that long.
I've adjusted the recipe slightly, more bacon, herbs & mustard & the parmesan on top.
- 2 Cup Flour
- 3 Teaspoon baking powder
- 1 Teaspoon salt
- 1 Teaspoon Sugar (This seems odd in a savoury muffin??)
- fresh ground pepper
- 200 Gram bacon (Chopped)
- 1 Cup Tasty cheese (Grated)
- 3 Tablespoon fresh herb (Parsley, chives, thyme, sage, finely chopped)
- 1 Egg (Large, whisked)
- 1/3 Cup vegetable oil
- 1 Cup Milk
- 2 Teaspoon wholegrain mustard
- parmesan cheese (Finely grated )
- Set oven at 200degC and grease 12 medium muffin cups, I lined with squares of baking paper for that extra home made vibe. Grab 1 big bowl, 1 2 c bowl, a fork for whisking, and a silicone mixer/scraper.
- Prep ingredients, chop bacon, grate cheese, finely chop herbs, whisk egg, grate parmesan.
- Place flour, baking powder, salt, pepper and sugar in a large bowl. Add cheese, bacon and chopped herbs and toss together.
- In a small bowl, lightly beat the egg and milk together then stir in the mustard and oil.
- Make a well in the centre of the dry ingredients and pour in the liquid mixture. Combine but do not overmix.
- Three-quarters fill muffin cups, sprinkle a little grated parmesan on top. Bake for 20 minutes. Serve sliced and buttered. Or freeze for later.
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