Bacon and Cheese Savoury Muffins
2 cups self-raising flour
1 cup grated cheddar cheese
1 cup milk
125g melted butter
2 rashers bacon
½ cup corn kernels
1 small red capsicum
1 brown onion
Salt and pepper to taste
Directions to Cook:
Preheat oven to 180°C.
Finely dice onion, bacon and capsicum. Sauté until just tender. Set aside to cool.
Combine sifted flour, grated cheese and salt and pepper in a mixing bowl. Mix well until cheese is separated and coated in flour. Add bacon, onion and capsicum mix and corn kernels. Mix thoroughly until all ingredients are coated in flour.
Whisk together milk, melted butter and egg in a jug and fold into dry ingredients. Do not overmix.
Spray muffin trays with oil and place 2 tablespoonfuls of mixture into each hole. Bake for 15-20 minutes until cooked through and golden and crunchy on top. Stand in tray for 5 minutes before transferring to a wire rack.
Serve warm with butter or freeze individually for school lunches.
Experiment with your own combinations. Aim for around 2 ½ cups filling.
Suggestions include but are not limited to:
Ham, chives, parsley, mixed herbs, sun-dried tomatoes, feta, spinach, onion, mushrooms, capsicum, bacon, grated carrot or zucchini, corn kernels, asparagus, parmesan, leek, pumpkin, chicken, tuna, etc.
Directly substitute Orgran gluten free self-raising flour.
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