- STEP 1
In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.
- STEP 2
Remove to a kitchen paper covered plate.
- STEP 3
Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool.
- STEP 4
Put the Frozen blocks of spinach in the pan and allow to defrost with a drop of water on a low heat. Drain the spinach of any excess water and set aside to cool
- STEP 5
Preheat oven to 200 degree celsius
- STEP 6
Grease a 12 hole muffin tin (regular size)
- STEP 7
Sift flour, baking powder and pepper into a bowl, add cheese and mix together.
- STEP 8
Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
- STEP 9
Fold through the bacon, mushrooms and spinach
- STEP 10
Spoon mixture into prepared muffin tin.
- STEP 11
Sprinkle with pumpkin seeds
- STEP 12
Bake for about 15 to 18 minutes. Poke with a wooden toothpick and when removed there should be no crumbs on the toothpick - this will be an indication that the muffins are cooked through.