Bacon, Cheese, Corn & Spinach Muffins
With Parmesan cheese, tasty cheese and a sharp cheddar cheese, cheese lovers will be in heaven with this recipe.
These are a firm favourite with the twins for lunch either hot or cold. When they were babies I used to make these as mini muffins as they were easy to hold, now they are at school the mini loaf tin is the perfect size for their lunchbox.
For those of you who love savoury rolls and scrolls but want a change, (or perhaps you find the cost to buy them excessive and lack time to make them yourself), this is a quick alternative with no dreaded kneading, proofing or rising required.
Whether you make them as mini loaves or as muffins, one thing I can promise you is that they will not last long so make a double batch!
Prep 15 min // Cook 30 min
INGREDIENTS
125g diced bacon
1 cup plain flour
1 tsp baking powder
100g grated tasty cheese
100g grated Parmesan cheese
40g sharp cheddar cheese
2 cups milk
2 eggs
60g melted butter
1 small tin corn drained
1 tsp fresh chives
1 spring onions
2 tsp garlic powder
Handful of spinach leaves diced
Salt and pepper to taste
THERMOMIX METHOD
Preheat oven to 180 degrees then lightly grease a muffin tin or a mini loaf tin and set aside.
Add Parmesan cheese to a bowl then chop 7sec/sp9 and then set aside.
Add tasty cheese then chop 7sec/sp9 and set aside.
Add cheddar cheese then chop 5sec/sp4 and set aside.
Add spring onions, spinach and chives then chop 4sec/sp 4 and set aside.
Add butter and melt 3min/37deg/sp3.
Add eggs and milk then mix 6sec/sp4 and scrape down sides.
Add flour and baking powder then mix 5sec/sp4 and scrape down sides.
Add corn, bacon, Parmesan cheese, tasty cheese, spring onions, chives and spinach mix, season with salt and pepper then mix 4 sec/sp4 and scrape down sides - repeat if not combined.
Pour mix into the prepared tin and sprinkle reserved cheddar cheese over the top.
Bake in the oven for approximately 30 minutes or until cooked through.
Non-THERMOMIX METHOD
Preheat oven to 180 degrees then lightly grease a muffin tin or mini loaf tin and set aside.
Grate the cheeses and set aside.
Dice spinach, chives and spring onions and set aside.
Melt butter over a low heat and add to a mixing bowl with the eggs, mix and whisk to combine.
Add the flour and baking powder and mix well.
Fold in to combine the remaining ingredients except for the cheddar cheese.
Pour mix into the prepared tin and sprinkle reserved cheddar cheese over the top.
Bake in the oven for approximately 30 minutes or until cooked through.