Savoury Cheese & Bacon Muffins

A non-sweet muffin recipe, one of those recipes which is very typically New Zealand that I’ve been meaning to reinvent. Last trial on savory muffin was quite a while ago where I tried baking bacon and wild spring onions – freshly picked from the grassland of Inner Mongolia. It was a rather interesting flavor mixture as the wild spring onions turned out to have a stronger kick than expected.

Muffins are always quick and mess-free to make, so I thought I should bake these babies more often. You can experiment with so many things; caramelized onions, spinach and cheese, smoked chicken perhaps? Hmmm, gotta try that next week…..     Hubby loves it and hopefully the little one will get used to the taste soon enough.

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Savoury Cheese & Bacon Muffins

Ingredients:
* 2 cups all purpose flour – sifted
* 4 tsp baking powder
*  1/4 tsp salt
*  1  1/2 cups milk
*  1 large egg – beaten
*  50 gr melted butter (may be replaced by low fat cooking oil)
*  3/4 cup strong vintage cheese, cut into tiny cubes
*  2 tbs bacon, make tiny shreds
*  2 tbs chopped red & green bell peppers (optional)
*  pinch of cayenne pepper powder

Cooking directions:

1.)  Sift flour, baking powder, salt and cayenne pepper into a bowl. Stir well to combine

2.) In a different bowl mix in egg, butter and milk. Stir into the flour mixture.
3.) I prefer to bake the bacons until they’re crispy, but this can be replaced by bacon bits or omitted completely.
Fold in chopped bell peppers, bacon and cheese cubes.
I prefer the cubed cheese rather than grated cheese – but it’s up to you really

4.) Prepare muffin tins with papercups. Fill about 2/3 with dough mixture. Bake at 200 degrees for 15 – 20 mnts

** makes 18 pcs

Original recipe by Edmond’s Cook Book – I made some variations to my personal taste