• 200g smoked diced cooking bacon (fat removed and chopped)
  • 1T olive oil
  • 200g Button Mushrooms finely chopped
  • 1.5 cups plain flour
  • 3t Baking Powder
  • 1 cup grated cheddar cheese
  • 4 blocks of frozen spinach (defrosted to packet instructions)
  • 80g butter melted
  • 2 eggs (lightly whisked)
  • 2/3 cup of milk
  • Some freshly ground pepper
  • Hand full of Pumpkin seeds for sprinkling (Optional)


  • 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.

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