With a wonderful mix of bacon, spinach, sundried tomatoes and cheddar cheese, it’s no wonder these little muffins pack a whole lotta flavour in them. These savoury breakfast muffins are a great addition for a leisurely weekend brunch, or make them ahead of time and heat them up in the morning for a complete breakfast on the go. Good news for first-time bakers, this muffin recipe is so foolproof it’s really hard to fail. So go on, give it a go and let us know what you think!

 

Ingredients:
(Makes 12)

100g strip bacon, chopped
100g baby spinach, washed
50g sundried tomatoes, chopped
100g cheddar cheese, shredded
120g salted butter, melted
1 large egg
240ml milk
180g plain flour
1 tsp baking powder

 

Method: 

  1. In a medium pan, fry bacon over medium heat until bacon is cooked.
  2. Remove bacon pieces from pan and add baby spinach into the pan with bacon oil to wilt the spinach slightly. Remove from heat and set aside.
  3. In a large bowl, whisk milk, melted butter and egg together.
  4. Stir in bacon, wilted spinach, sundried tomatoes and cheese.
  5. Sift flour and baking powder together, then fold in sifted flour mixture.
  6. Portion batter into a greased muffin tin and bake in a preheated oven at 200oC/400oF for 15 minutes, or until tops of muffins are golden brown
  7. Remove from oven to cool slightly and serve warm.

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