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 (30ml) capacity 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 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.
- Spoon mixture evenly into prepared tray and sprinkle with remaining parmesan. Bake for 10 minutes or until risen and golden. Serve warm.