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
* 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
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