Tomato and bacon breakfast muffins
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 9 • Difficulty: Easy
Made with bacon, cheese and cherry tomatoes, these savoury bakes are super tasty and ideal for breakfast on the move. Once prepared, it’s as easy as opening the fridge and running out the door - you don’t even have to think about it!
Ingredients
Shortcut bacon
90 g, (buy 100g) fat trimmed, finely chopped
Plain flour
125 g
Plain wholemeal flour
125 g
Baking powder
2 tsp
Bicarbonate of soda
½ tsp
Reduced fat oil spread
⅓ cup(s), melted, cooled, (75g)
Egg(s)
2 medium
Skim milk
200 ml
Light tasty cheese
⅔ cup(s), grated, (80g)
Cherry tomatoes
100 g, coarsely chopped
Fresh chives
2 tbs, finely chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Line 9 holes of a 12-hole ⅓ cup (80ml) capacity muffin tray with paper cases.
2
Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Cook bacon, stirring, for 2-3 minutes, until crisp and lightly golden. Remove from heat and set aside.
3
Place flours, baking powder and bicarbonate of soda in a large bowl. Season with salt and pepper and gently whisk to combine.
4
Whisk oil spread, eggs and milk in a separate bowl, then add to flour mixture with bacon, cheese, tomatoes and chives. Stir until combined.
5
Divide mixture evenly among paper cases. Bake for 25-30 minutes, until muffins are golden and just firm in the centre when lightly touched with fingertips.
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