Cheese and bacon mini muffins
67 g, (3 x 25g slices), fat trimmed, diced
White self-raising flour
½ cup(s), (75g)
Plain wholemeal flour
⅓ cup(s), (50g)
Grated parmesan cheese
3 individual, finely sliced
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 24-hole non-stick mini muffin tray with oil.
- 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.
- Meanwhile, combine flours, baking powder, and 20g parmesan in a large mixing 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 well combined. Fold through shallots and reserved bacon. Season with salt and pepper.
- Spoon mixture evenly into prepared tray and sprinkle with remaining 5g parmesan. Bake for 10-12 minutes or until risen and golden.