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Egg and Bacon Muffins

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3 rashers bacon -- finely chopped
2 hard-boiled eggs
2 cups plain flour
1 teaspoon baking powder
2 tablespoons sugar
1 pinch cayenne pepper
1 teaspoon dry mustard
3/4 cup grated cheddar cheese
3/4 cup milk
1 egg
1/4 cup oil
50 grams grated cheese -- extra

Preheat oven to 200C. and grease muffin cups with cooking spray.
Cook bacon and drain on paper towel for 3-5 minutes. Transfer to a
small bowl and combine with the chopped hard-boiled eggs.
Sift flour and baking powder into a bowl and stir in the sugar,
cayenne pepper, mustard, cheddar and 1 teaspoon of salt.
Make a well in the centre. Place milk, egg and oil in a jug and whisk together
and pour gently into the well and fold in gently-batter should be lumpy.
Fill each muffin cup 1/3 full with batter, making a slight indentation in the
centre of each and divide the egg and bacon evenly among the muffins and
pile it up. Top with remaining batter and sprinkle with the extra cheese.
Bake for 20-25 minutes or until muffins are risen and golden brown.
Cool in the cups for 5 minutes before turning out to a wire rack.

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