Bacon and Semi-dried Tomato Muffins
50 minutes
These muffins are a perfect lunch-box snack. Store any leftovers, individually wrapped, in the freezer. Just take them out as you need them. Pop the muffins into the lunch boxes frozen and they will be thawed and ready to eat by lunch time!
7 people made this
Ingredients
Makes: 12 muffins
- 3 bacon rashers, finely chopped
- 2 green onions (shallots), finely chopped
- 2 cups (300g) self-raising flour
- 90g butter, melted
- 1 egg, lightly beaten
- 2/3 cup (160ml) milk
- 100g semi-dried tomatoes, finely chopepd
- 3/4 cup grated mozarella cheese
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Preheat the oven to 200 degrees C. Grease a 12-hole (1/3-cup/80ml) muffin pan.
- Heat a lightly oiled small frying pan over medium-high heat. Cook the bacon, stirring occasionally, for 5 minutes or until crisp. Add the onion and cook, stirring, for 1 minute. Drain on paper towel. Cool.
- Place the flour in a large bowl. Stir in the combined butter, egg and milk until just combined. Add the tomato, cheese and bacon mixture. Mix gently to combine. Do not over-mix, mixture should be lumpy.
- Spoon the mixture into prepared pan holes. Bake for 20-22 minutes. Stand muffins in pan for 5 minutes before turning top-side up, onto a wire rack. Serve muffins warm or cold.
Tip:
Store muffins in an airtight container for up to 2 days or in the freezer for up to 1 month.
