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Cheese and bacon mini muffins

Cheese and bacon mini muffins

1
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
24
Difficulty
Easy
Serve these golden little morsels as tasty party nibbles or as a side to your favourite soup.

Ingredients

Shortcut bacon

67 g, (3 x 25g slices), fat trimmed, diced

White self-raising flour

½ cup(s), (75g)

Plain wholemeal flour

⅓ cup(s), (50g)

Baking powder

1 tsp

Grated parmesan cheese

25 g

Egg(s)

2 medium

Skim milk

2 tbs

Sunflower oil

2 tbs

Green shallot(s)

3 individual, finely sliced

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 24-hole (30ml) capacity non-stick mini muffin tray with oil.
  2. Heat a small non-stick frying pan over medium heat. Cook bacon, stirring occasionally, for 5 minutes or until crisp. Transfer to a paper towel-lined plate and set aside.
  3. Meanwhile, combine flours, baking powder and 20 g parmesan in a large bowl and make a well in centre. Whisk eggs, milk and oil in a jug or small bowl, then add to dry ingredients and stir until combined. Fold through shallots and reserved bacon. Season with salt and pepper.
  4. Spoon mixture evenly into prepared tray and sprinkle with remaining parmesan. Bake for 10 minutes or until risen and golden. Serve warm.

Notes

Keep muffins in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month. Warm them in the microwave just before serving.

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