Savoury breakfast muffins
6
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 9 • Difficulty: Easy
These savoury bakes are packed full of flavour and great for breakfast on the go.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Bacon medallions, raw
100 g, finely chopped
Plain White Flour
125 g
Wholemeal Flour
125 g
Baking powder
2 teaspoon(s), level
Bicarbonate of Soda
½ teaspoon(s), level
Low Fat Spread
80 g, melted
Egg, whole, raw
2 large, raw
Semi Skimmed Milk
200 ml
Half fat Cheddar cheese
75 g, grated
Cherry Tomatoes
100 g, roughly chopped
Chives, Fresh
2 tablespoon(s), finely chopped
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Line 9 holes of a 12-hole muffin tin with paper cases.
2
Mist a frying pan with cooking spray and put over a medium heat. Fry the bacon for 2-3 minutes, turning occasionally, until golden, then remove from the heat and set aside.
3
In a large bowl, combine the flours, baking powder and bicarbonate of soda, then season.
4
In a separate bowl, beat together the cooled melted spread, eggs, milk and cheese and add to the dry ingredients. Mix well, then stir in the bacon, tomatoes and chives until combined.
5
Divide the mixture between the muffin cases and bake for 25-30 minutes, or until risen and golden.
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