Spring onion & bacon mini muffins
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 24 • Difficulty: Easy
Ingredients
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
Salt
¼ teaspoon(s)
Egg, whole, raw
2 medium, raw
Skimmed Milk
50 ml
Sunflower Oil
3 tablespoon(s)
Spring Onions
3 medium, sliced
Instructions
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.
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