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.
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)
In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.
Remove to a kitchen paper covered plate.
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.
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
Preheat oven to 200 degree celsius
Grease a 12 hole muffin tin (regular size)
Sift flour, baking powder and pepper into a bowl, add cheese and mix together.
Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
Fold through the bacon, mushrooms and spinach
Spoon mixture into prepared muffin tin.
Sprinkle with pumpkin seeds
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.