Savoury Muffins

BaconMuffinsI like baking muffins. I find them very convenient for kids lunchboxes, they are portioned and ready to go. I freeze almost all of the muffin recipes that I cook, making them even more convenient – just get as many out as you need per day without having to defrost the lot. These are a good savoury alternative for lunchboxes and they are also really yummy to serve with soup for lunch. Eat them straight out of the oven whilst still warm – yum!  As with all muffin recipes be careful not to over mix or the texture will go rubbery. Mix until the ingredients are only just combined, this will give you a lighter and fluffier texture when cooked.

Savoury Muffins
Recipe type: Baking, Savoury Snacks
  • 25g Parmesan cheese
  • 100g cheddar cheese
  • 4-6 spring onions
  • 4 rashers bacon
  • 210g butter
  • 300g SR flour
  • 2 eggs
  • 230g buttermilk (or low fat milk)
  • 125g creamed corn
  1. Preheat oven to 180 degrees. Grease a 12 hole muffin tray (or prepare with liners)
  2. Place Parmesan into Tmx bowl and grate speed 8, 5 seconds. Set aside.
  3. Place cheddar cheese and parsley to bowl and chop speed 8, 5 seconds. Set aside.
  4. Add onions to bowl with bacon and chop speed 5, 5 seconds (note: if you like your bacon to be in larger chunks turbo pulse at this step for better control of 'chunkiness').
  5. Add butter to the bowl and then cook onion, bacon and butter mix at 100 degrees, reverse speed 1, 3 minutes.
  6. Add all other ingredients to the bowl, adding the flour first onto the bacon mix then other ingredients.
  7. Lock the lid and combine on interval setting for 20 seconds until just mixed through.
  8. Place into muffin tray and bake in 180 degree oven for 15-20 minutes until golden on top.
This makes 12 very large muffins. I often make smaller muffins and the recipe can stretch to 18.


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