Double love for breakfast
I love muffins. I love muffins because they are like oversized cupcakes, and who doesn’t love cupcakes? I also love bacon. I am very fond of a massive cooked breakfast with eggs, bacon, tomato, mushrooms and spinach. So, when I discovered a recipe for savoury muffins on one of the blogs I am following (you must check out Keeping Up With The Holsbys), I was really excited because what’s better than combining two things you love into something you can eat?! The original author of the recipe assigned these tasty morsals to being a breakfast food, but I think you can just eat them whenever you want. This recipe makes 12 muffins.
Double Love Breakfast Muffin
2 cups of self-raising flour, sifted
1 cup grated cheese
1 small zucchini, grated
2 rashers of bacon, finely chopped
1 small brown onion, finely chopped
1 cup milk
¼ cup olive oil
1 tsp of mixed herbs (I used Masterfoods Pizza Topper)
Preheat oven to 180˚C. Line the muffin pan with patty pans or if you don’t have patty pans, lightly grease the holes with melted butter (I used patty pans).
Heat a frying pan over medium heat. If you are not using a non-stick fry pan then add a little oil, otherwise add the onion and bacon and cook until the onion is soft and translucent.
Meanwhile, combine the flour, cheese, zucchini and mixed herbs in a bowl. In a jug, mix the egg, milk and oil. Combine the wet ingredients with the dry ingredients and mix well. Be careful not to over mix because you’ll end up with a really dense muffin. Tip: if you are finding your muffin mixture is dry, add a little more milk.
Spoon the mixture into the muffin pan and throw into the oven for about 25 minutes, or until a skewer inserted into the centre comes out clean.
For the most satisfying eating experience, eat these muffins warm.
I have altered the original recipe so if you would like to try the original recipe, click here. Note: the original recipe says to use wholemeal flour. Please don’t make the mistake I did and think this means plain flour. It’s actually wholemeal self-raising flour. Using plain flour will make your muffins inedibly (is that a word?) dense and doughy. I found this out the hard way. The above was actually my second attempt at making the muffins.