Updated: Mar 31, 2020
So its always a rush in the morning! I have a teenager who is up before me and already finished breakfast, so I need something quick and easy for her and then her younger sister later.
Occassionally, I make muffins! I make the mixture the night before and either bake them that evening or my eldest pops them in the oven for 20 mins when she gets up! There is nothing like freshly baked muffins, little like bread!
They also freeze really well and can be taken out the night before, or even that morning and popped in a hot oven!
I try and get some good things in these muffins. I posted my sugar free – banana and berry muffin recipe, another favourite is blueberry muffins but today I have made these savoury ones and then they have disappeared very quickly as they are so tasty. I like the fact my teenager may have a couple for breakfast or even walk to the bus munching one, they are also great for lunchboxes and cold for lunch with a salad for grownups! I actually feel they are a quick answer to breakfast…
I have tested and changed recipes a few times. This recipe I skip any additional salt and I would always pre-cook and remove all the rind from the bacon. Mushrooms are optional. Give them a try and let me know what you think!
(Makes 6 large muffins or 12 regular size in a 12 hole muffin tin)
3 slices bacon
400g button mushrooms (finely chopped) – OPTIONAL
510g plain flour
3 teaspoons baking powder
340g cheddar cheese (grated)
80g butter (melted)
2 eggs (lightly whisked)
2/3 cup of milk
In a frying pan fry bacon over a medium heat until light and golden, about 4 minutes.
Remove bacon to a piece of kitchen towel.
Preheat oven to 200C.
Grease a 12 hole muffin tin (regular size) or a 6 texas size muffin tin. Or use muffin cases
Sift flour, baking powder into a bowl and add cheese and mix together.
Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
Fold through the bacon and mushrooms.
Spoon mixture into prepared pan.
Bake for about 20 minutes.