These light and tasty savoury muffins are great for the lunchbox.
Servings: 12 muffins
- 2 cups SR flour
- 1 teaspoon baking powder
- 2/3 cup grated cheese (50 grams)
- 1 small capsicum, chopped (red or green, or half of each)
- 1 small onion, finely chopped
- 2 bacon rashers, finely chopped
- 1 teaspoon olive oil
- 1 egg, lightly beaten
- 1 cup milk
- 90 grams butter, melted
- salt and pepper, to taste
- 2 pinches dried oregano (optional)
Pre-heat oven to 180 degrees celsius (fan-forced).
Grease standard muffin tins (12-hole).
Heat oil gently in a fry pan and cook chopped bacon and onion. Set aside.
Sift flour and baking powder into a mixing bowl. Stir in bacon and onion, cheese and capsicum and mix in well.
Add egg, milk, butter and salt and pepper (to taste) and mix until just combined.
Spoon mixture into muffin pan. Sprinkle tops with a little dried oregano if desired.
Bake for 15-20 minutes or until a light golden colour.
Allow muffins to cool before removing from pan.
Calories: 181kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 113mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 1mg