When I think of muffins, I always think of sweet ones. This is my first time making savoury muffins and I put in whatever ingredients I could find in my fridge. The combinations for savoury muffins are endless and with so many flavour possibilities, I am sure you can find something you and your family love. If you somehow make too many, you can always freeze them for another day.
These muffins turn out to be very soft, moist , tender and full of flavour.
Ingredients: Makes 6 big muffins
100g rindless bacon, chopped
35g leek, diced finely
25g red capsicum, diced finely
230g self-raising flour
100g shredded mozzarella, tasty cheddar & parmesan cheese (or just grated cheddar)
1/2 tsp garlic powder (optional)
1/4 tsp salt
1/2 tsp sugar
dash of pepper
200 ml milk
75g olive oil
1 egg, lightly beaten
- Preheat oven to 180°C. Line muffin pan with paper wrappers.
- Heat a little olive oil in a frying pan over medium heat. Fry the chopped bacon for a minute, then add in leek and cook until leek is soft. Stir in capsicum. Remove from heat and set aside to cool.
- Combine all the dry ingredients (B) in a large mixing bowl. Stir in the cooked ingredients (A), mix well.
- Combine all wet ingredients (C) in a jug, mix well. Then pour into the flour mixture. Stir gently until just combined. (Do not over-mix or you'll end up with tough muffins caused by the overdevelops gluten in the flour. The batter should be still lumpy; the lumps will disappear when the batter bakes).
- Bake for about 25 - 30 minutes or until a skewer inserted into the centre comes out clean.
- Cool muffins on a wire rack. Store cooled muffins in an airtight container at room temperature.