Spinach, mushroom and cheesy bacon muffins
Makes 12
Easy
Prep:
Cook:
This Savoury Muffin recipe is quite an indulgence and I absolutely love them straight out the oven smothered in butter. The recipe can be adapted for veggies by removing bacon and adding feta, sun dried tomatoes etc.
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- 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)
Method
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 coolstep 5
Preheat oven to 200 degree celsiusstep 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 spinachstep 10
Spoon mixture into prepared muffin tin.step 11
Sprinkle with pumpkin seedsstep 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.
