Bacon and Sundried Tomato Muffins

    These Moorish savoury muffins taste like a pizza stuffed into a muffin! My kids love them for an after school treat to fill them up and keep them going until dinner time.

    2 people made this


    • 2 rashers bacon, finely chopped
    • 2 green shallots, thinly sliced
    • 2 cups (300g) self-raising flour
    • 80g butter, melted
    • 1 egg
    • 2/3 cup (160ml) milk
    • 100g sundried tomatoes, finely chopped
    • 3/4 cup (90g) grated pizza cheese


    1. Preheat oven to 200 degrees C. Grease a 12-hole muffin pan.
    2. Heat a lightly oiled small frying pan over medium-high heat. Cook the bacon, stirring, for 5 minutes or until crisp. Add the shallot and cook, stirring for 1 minute. Drain on paper towel. Cool.
    3. 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, the mixture should be lumpy.
    4. Spoon mixture into prepared pan holes. Bake for 20-25 minutes or until cooked when tested with a skewer. Stand muffins in pan for 5 minutes before turning top-side up, onto a wire rack. Serve muffins warm or cold.

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