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Thursday, August 20, 2009

Bacon and Cheese Savoury Muffin Recipe

I just love muffins, both sweet and savoury. Often I will make them for breakfast when we are having guests stay over. They are easy to make and everyone loves them.
This recipe was given to me by a friend many years ago and they are a family favourite in our house.


1 tablespoon good olive oil
1 small red or brown onion - finely chopped
3 rashers rindless bacon ( I use shortcut but you will need an extra rasher with this) diced
2 cups SR flour
1/2 red capsicum - diced
1 teaspoon baking powder
2 teaspoons sugar
1 cup grated cheese (tasty is best)
3/4 cup good mayonnaise
1/2 cup milk
2 eggs
1/2 cup parsley leaves - finely chopped
sea salt and ground black pepper to taste


Preheat oven to 200C.
Grease a muffin pan (either 6 large or 12 small)
Heat oil in a frying pan over medium heat. Add onion and bacon and cook for a few minutes or until onion is soft. Add capsicum and cook for a further minute, then remove from heat.
Sift flour and baking powder into a large mixing bowl. Add sugar, cheese and capsicum mixture. Season with sea salt and freshly ground black pepper. Stir until well combined and make a well in the centre.
Beat eggs, mayonnaise and milk together in a small mixing bowl with an electric mixer until well combined. Pour the milk mixture and parsley into the well and gently stir through with a wooden or large metal spoon until just combined.
Spoon mixture int muffin holes to 3/4 full and bake for 15 - 20 minutes in oven.
Muffins are cooked when a skewer inserted into them, comes out clean.
Remove from oven and stand in pan for a few minutes before turning onto a wire rack to cool slightly.
Serve either hot or warm as they taste better this way.
Can be stored in an airtight container in the freezer for 3 months.