Ba­con and cheese muffins

Make a batch or two of these savoury muffins at the be­gin­ning of the week for an easy break­fast snack.

YOU Breakfast - - Contents -

MAKES

6-8 large muffins

Prepa­ra­tion time: 15 min­utes Bak­ing time: 20-25 min­utes Cool­ing time: 5 min­utes

30 ml (2 T) melted but­ter 1 small red onion, finely chopped 1 red pep­per, diced 125 g ba­con, chopped 10 ml (2 t) chilli flakes few sprigs of fresh thyme 500 ml (2 c) whole­wheat flour 250 ml (1 c) cake flour 15 ml (1 T) bak­ing pow­der 2 ml (½ t) bi­car­bon­ate of soda salt and pep­per 2 eggs 330 ml (1¹⁄₃ c) but­ter­milk 45 ml (3 T) olive oil 125 ml (½ c) grated ma­ture Ched­dar cheese but­ter to serve

Pre­heat the oven to 180 °C. Grease large muf­fin tin hol­lows with non­stick spray. 1 Heat the but­ter in a pan and fry the onion, red pep­per and ba­con to­gether un­til the ba­con is crispy. Add the chilli flakes and thyme and set aside to cool. 2 Sift the 2 kinds of flour, bak­ing pow­der and bi­car­bon­ate of soda into a large bowl to add air to the mix­ture. Toss the sifted grains back in with the flour mix­ture. Sea­son with salt and pep­per. 3 Whisk to­gether the eggs, but­ter­milk and olive oil. Add the ba­con mix­ture. 4 Make a well in the mid­dle of the dry in­gre­di­ents, add the egg and ba­con mix­ture and mix with a spat­ula un­til just com­bined. Spoon the bat­ter into the pre­pared muf­fin tin hol­lows un­til three-quar­ters full and sprin­kle the cheese on top. 5 Bake for 20-25 min­utes. Cool in the tin for 5 min­utes. Turn out on a wire rack to cool com­pletely. Serve with but­ter.

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