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Bacon and Herb Muffins


Recipe Info

  • 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


Step 1

Preheat oven to 180°C. Brush 12 medium muffin pans with the pure cooking oil to lightly grease, line them with paper cases.

Step 2

Cook the bacon in a non-stick frying pan over medium heat for 5 minutes or until it starts to brown. Remove from heat.

Step 3

Peel and then coarsely grate the potatoes. Squeeze out any excess liquid from the grated potatoes using your hands.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Store in an air tight container for up to 2 days.

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