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Bacon and Herb Muffins
2015-05-27- Cuisine: Good For Kids
- Course: Snack
- Skill Level: Intermediate
Recipe Info
- Yield : 12
- Prep Time : 25m
- Cook Time : 30m
- Ready In : 55m
Ingredients
- 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
Method
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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