Bacon and Herb Muffins2015-05-27
- Yield : 12
- Prep Time : 25m
- Cook Time : 30m
- Ready In : 55m
- 3 bacon rashers, trimmed, chopped
- 550g potatoes
- 225g plain flour
- 3 teaspoons baking powder
- 125g cheddar cheese, grated
- 1⁄2 tablespoon fresh rosemary, chopped
- 1⁄2 tablespoon fresh oregano, chopped
- 80ml pure cooking oil
- 2 eggs, lightly whisked
- 125ml milk
- fine salt and freshly ground black pepper, to taste
Preheat oven to 180°C. Brush 12 medium muffin pans with the pure cooking oil to lightly grease, line them with paper cases.
Cook the bacon in a non-stick frying pan over medium heat for 5 minutes or until it starts to brown. Remove from heat.
Peel and then coarsely grate the potatoes. Squeeze out any excess liquid from the grated potatoes using your hands.
Sift together the plain flour and baking powder into a medium bowl. Add the cooked bacon, grated potatoes, 90g of the cheddar cheese, rosemary and oregano and stir to combine.
Whisk together the Red Seal Pure Cooking Oil, eggs and milk. Add to the potato mixture, season well with fine salt and pepper and stir with a large metal spoon until just combined.
Spoon the mixture evenly into the muffin pans and sprinkle with the remaining 35g cheddar. Bake in preheated oven for 25 minutes or until golden and cooked when tested with a skewer. Stand in pans for 2-3 minutes before turning onto a wire rack. Serve warm.
Store in an air tight container for up to 2 days.