Cheese and bacon muffins

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 Today I'd like to share a recipe for cheese, tomato and bacon muffins.


 

They're not large, but full of flavour and filling - an excellent idea for lunch at work or a snack while traveling. The muffins are soft and fluffy, bacon, cheese and tomatoes taste great, while pumpkin seeds are not only making them pretty, but adding some extra crunch, too. A great idea for a snack out of home!

You'll find the list of ingredients, method and approximate nutritional value below.

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Ingredients

Muffins

  • 1.5 cup (~200 g) flour
  • 3 eggs
  • 220 g bacon
  • 1.5 cup (~150 g) grated cheese
  • 120 g sundried tomatoes
  • 100 g yoghurt
  • 60 ml olive oil
  • A few leaves fresh basil
  • 1.5 tsp baking powder 
  • 1 tsp dry mustard
  • 1 tsp dry oregano
  • Salt and pepper to taste

Topping

  • 1 tbsp (~15 g) pumpkin seeds
  • 1 tbsp (~25 g) grated cheese

Method

  1. Prepare the filling. Chop a few laves of fresh basil roughly. Cut smoked bacon into 1 cm cubes. Drain 120 g sundried tomatoes on a kitchen towel and cut them into 1.5 cm cubes. Grate cheese.
  2. Put the bason onto a cold pan. Turn on the heat to medium low and heat up the bacon to remove excess fat, stirring. Once ready, remove the pan from heat and take the bacon out onto a plate lined with kitchen towel, discarding the fat. Cover bacon with a second leaf of paper towel. Set aside for a bit to cool.
  3. Prepare the batter. Into a small bowl add 3 eggs, 60 ml olive oil and 100 g natural yoghurt. Mix the ingredients with a whisk until smooth and uniform.
  4. Into a separate bowl add 200 g flour, 150 g freshly grated cheese, 1.5 tsp baking powder, 1 tsp dry oregano, 1 tsp dry mustard, basil and sundried tomatoes. Add a small pinch of salt, 2 pinches black pepper and roughly 3/4 of cooked bacon. Keep the rest of the meat for decoration. Mix the contents of the bowl through.
  5. Add wet ingredients to the bowl and mix them in with a tablespoon to get a thick batter.
  6. Transfer the batter into a muffin tin lined with muffin cases. Each muffin should be made out of roughly one heaped tbsp of batter. Put a few bacon cubes, some grated cheese and a few pumpkin seeds on top of each muffin.
  7. Bake the muffins in a conventional oven preheated to 200 deg C, on a middle shelf, for 20-25 minutes, until beautiful and golden.
  8. Take baked muffins out of the oven and set aside in a tin for about 5 minutes to cool slightly. Serve hot or cold.
  9. Enjoy! 

Approximate nutritional value

100 g

  • 370 kcal
  • Carbs: 20 g 
  • Fat: 26 g
  • Protein: 15 g
  • Fibre: 1 g

1 muffin (recipe makes 12 muffins)

  • 259 kcal
  • Carbs: 14 g 
  • Fat: 18 g
  • Protein: 11 g
  • Fibre: 1 g

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