Spinach and bacon muffins

Whip up these delicious Spinach and Bacon Muffins, packed with savory bacon, fresh spinach, cheddar cheese, and wholesome self-raising flour. Perfect for a quick breakfast or snack, these moist and flavorful muffins come together with a simple blend of ingredients including olive oil, onion, egg, and milk. Enjoy a tasty and nutritious treat that's ready in no time!

  • 24 Feb 2025
  • Cook time 25 min
  • Prep time 10 min
  • 10 Servings
  • 8 Ingredients

Spinach and bacon muffins

Spinach and bacon muffins are a delicious and savory treat that combines the richness of bacon with the freshness of spinach. These muffins are perfect for breakfast, brunch, or as an on-the-go snack. They are easy to make and packed with flavor, offering a nutritious choice that even picky eaters will enjoy.

Ingredients:

1/3 cup olive oil
80g
1 onion
160g
5 bacon strips
120g
2 cups spinach
60g
2 cups self-raising flour
300g
1 egg
50g
1.25 cups milk (1% fat)
300g
1/2 cup cheddar cheese
80g

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the tin with some olive oil.
2. Cook the Bacon and Onion:
- Heat a large pan over medium heat and add the olive oil.
- Once the oil is hot, add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the chopped bacon to the pan and continue to cook until the bacon is crispy, about another 5-7 minutes.
- Remove the pan from the heat and stir in the chopped spinach. Set aside to cool slightly.
3. Prepare the Dry Ingredients:
- In a large bowl, sift the self-raising flour to ensure there are no lumps.
4. Combine the Wet Ingredients:
- In a separate bowl, beat the egg lightly with the milk until well combined.
5. Mix Everything Together:
- Create a well in the center of the dry ingredients and pour in the egg and milk mixture. Stir gently until just combined.
- Fold in the cooled bacon, onion, and spinach mixture, followed by the grated cheddar cheese. Be careful not to overmix—the batter should be slightly lumpy.
6. Fill the Muffin Tin:
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!

Tips:

- Tip 1: Ensure that you cook the bacon until it's crispy to add a nice texture to the muffins.

- Tip 2: Sauté the onion until translucent for a sweeter and milder flavor in the muffins.

- Tip 3: Let the cooked bacon and onions cool before mixing them into the batter to avoid cooking the egg.

- Tip 4: If you prefer a stronger cheese flavor, you can use sharp cheddar cheese.

- Tip 5: Make sure to squeeze out any excess moisture from the spinach to prevent the muffins from becoming too wet.

- Tip 6: Don't overmix the batter; mix until just combined to ensure the muffins are light and fluffy.

- Tip 7: Use a non-stick muffin pan or line the pan with muffin liners to easily remove the muffins after baking.

Spinach and bacon muffins are not only tasty but also quite nutritious, providing a good balance of protein, fat, and greens. They are versatile and can be enjoyed warm or at room temperature. By following these tips and the recipe, you'll have a batch of delicious muffins ready to enjoy in no time.

Nutrition Facts
Serving Size120 grams
Energy
Calories 230kcal11%
Protein
Protein 12g8%
Carbohydrates
Carbohydrates 27g7%
Fiber 1.30g3%
Sugar 2.56g3%
Fat
Fat 16g19%
Saturated 4.53g15%
Cholesterol 44mg-
Vitamins
Vitamin A 70ug8%
Choline 40mg7%
Vitamin B1 0.19mg16%
Vitamin B2 0.14mg11%
Vitamin B3 1.87mg12%
Vitamin B6 0.13mg7%
Vitamin B9 22ug6%
Vitamin B12 0.46ug19%
Vitamin C 3.13mg3%
Vitamin E 0.30mg2%
Vitamin K 30ug24%
Minerals
Calcium, Ca 110mg9%
Copper, Cu 0.09mg10%
Iron, Fe 0.68mg6%
Magnesium, Mg 27mg7%
Phosphorus, P 170mg14%
Potassium, K 220mg7%
Selenium, Se 16ug31%
Sodium, Na 290mg19%
Zinc, Zn 1.27mg12%
Water
Water 60g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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