Im back with another easy recipe for you! If given an option to choose between sweet and savoury, I would pick savoury! I have been looking to improve my baking skills by trying to find recipes that I actually enjoy eating. These bacon & cheese muffins are one such dish. I got the recipe from canadianliving.com but added my own twists to it. The recipe is for 12 muffins, but I decided to bake 6 muffins, and used the rest of the batter to create a dish- like a pie, where slices could be cut to one’s preference. What’s amazing about these amazing recipe is that they can make for a yummy evening snack with coffee, but can also be perfect for breakfast. I always enjoy them with some strawberries and black tea on the side. Trust me on that combination and you wont go wrong
Portion size: 12 muffins OR
6 Muffins + One baked dish (as shown in the picture below)
- 6 large trips bacon (or more depending on how much bacon you want)
- 1 cup (250 mL) shredded Cheddar cheese
- 3 cups (750 mL) all-purpose flour (Maida)
- 2 tbsp (30 mL) sugar
- 4 tsp (18 mL) baking powder
- 2 tsp (10 mL) pepper
- 1 tsp (5 mL) salt
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) vegetable oil
- 1/2 cup (125 mL) sliced green onions
- 1/2 cup (125 mL) curd
- 2 eggs
1. Skip the bacon. Use some herb for added flavours. I would use Rosemary or oregano. You can buy them here or any other department store in your city. 3 Tblspoons of any herb would be sufficient. Even if you’re not vegetarian, some rosemary seasoning would taste great in these muffins. Make sure you add the seasoning BEFORE baking.
2. 1 egg = 1 tablespoon of apple cider vinegar + 1 tablespoon of baking soda
Further, If you dont have apple cider vinegar at home, 1 tablespoon of apple cider vinegar can be replaced with 2 tablespoons of lemon juice.
So, for this recipe, if you want an eggless option:
1. Use 2 tblspoons of apple cider vinegar + 2 tablespoons of baking soda OR
2. Use 4 tblespoons of lime juice + 2 tblspoons of baking soda
(Preheat the oven to 180 degrees Celsius)
1. Cook bacon over medium heat for 5 minutes or until crisp. Drain on paper towels; let them cool and crumble.
2. In small bowl, combine 1 tbsp of the crumbled bacon and 2 tbsp (25 mL) of the Cheddar; set aside.
3. In large bowl, whisk together flour, sugar, baking powder, pepper and salt. Stir in remaining bacon and Cheddar. (Fold in any herb that you may use at this stage).
4. Whisk together milk, oil, onions, curd and eggs (or the vegetarian alternative). Pour over dry ingredients. Stir together just until moistened.
5. Spoon into greased or paper-lined muffin cups; sprinkle reserved bacon and Cheddar mixture on top.
If you are baking 12 muffins, spoon in the mixture in the 12 muffin liners.
Instead, I spooned in the mixture into 6 muffin liners, spooned the rest of the mixture in a greased borosil baking dish.
6. Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden.
You can store these in the fridge for /freezer. They must be re-heated before heating. Garnish them with rosemary leaves or any other herb you like. I used rosemary.