Bacon and Cheddar Muffins
These Bacon and Cheddar Muffins are great for breakfast or with soup and salad. The texture of the muffin is really light and crumbly just like a sweet breakfast muffin. I think it is fun to make them into mini-loaves like this, although you can of course just make the regular shaped ones. These are a version of a recipe from FoodGawker – a great compilation recipe site that sources from 1000s of blogs – from the blog Shop.Cook.Make. Try them this weekend they are super easy to make!
What you'll need
1 cup Whole Wheat Flour
2 ½ tsp Baking Powder
3 Eggs
½ cup Warm Milk
3 tbsp Extra Virgin Olive Oil (or other healthy oil)
160g Cheddar
140 Bacon (weighted raw)
2 ½ tsp Baking Powder
3 Eggs
½ cup Warm Milk
3 tbsp Extra Virgin Olive Oil (or other healthy oil)
160g Cheddar
140 Bacon (weighted raw)
Makes 6
- Preheat the oven to 180°C.
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Chop the bacon into small pieces and remove excess fat, then fry till crisp.
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Add the Flour and Baking Powder to a mixer and whisk with the warm milk, oil, and eggs until well incorporated.
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Fold in half the Cheese and all the Bacon.
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Pour into your cases and sprinkle with remaining Cheese.
- Bake for 30-35 mins.
