Cheese and bacon mini muffins
1
Points®
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.
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