Photo of Spring onion & bacon mini muffins by WW

Spring onion & bacon mini muffins

Points® value
Total Time
35 min
15 min
20 min


Calorie controlled cooking spray

4 spray(s)

Streaky Bacon, raw

3 rasher(s), medium, diced

White Self Raising Flour

75 g

Wholemeal Flour

50 g

Baking powder

1 teaspoon(s), level

Parmesan Cheese

25 g, grated


¼ teaspoon(s)

Egg, whole, raw

2 medium, raw

Skimmed Milk

50 ml

Sunflower Oil

3 tablespoon(s)

Spring Onions

3 medium, sliced


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a nonstick frying pan with cooking spray and fry the bacon rashers over a medium heat for 5-8 minutes until crisp. Transfer to a plate lined with kitchen paper and set aside.
  2. In a bowl, mix together the flours, baking powder, 20g grated Parmesan and a pinch of salt. In a jug, whisk together the eggs, milk, and oil.
  3. Make a well in the centre of the dry ingredients, pour in the egg mixture and stir until smooth and combined, then fold through the bacon and spring onions.
  4. Mist a 24-hole nonstick mini muffin tin with cooking spray, then spoon the mixture into the holes. Scatter over 5g grated Parmesan, then bake for 10-12 minutes until risen and golden. The muffins will keep in an airtight container in the fridge for up to 2 days or frozen for up to 1 month.