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!
- 19 Mar 2025
- Cook time 25 min
- Prep time 10 min
- 10 Servings
- 8 Ingredients
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:
Instructions:
- 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.
- In a large bowl, sift the self-raising flour to ensure there are no lumps.
- In a separate bowl, beat the egg lightly with the milk until well combined.
- 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.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- 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.
- 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 Size | 120 grams |
| Energy | |
| Calories 230kcal | 11% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 1.30g | 3% |
| Sugar 2.56g | 3% |
| Fat | |
| Fat 16g | 19% |
| Saturated 4.53g | 15% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 40mg | 7% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.87mg | 12% |
| Vitamin B6 0.13mg | 7% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.46ug | 19% |
| Vitamin C 3.13mg | 3% |
| Vitamin E 0.30mg | 2% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 110mg | 9% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.68mg | 6% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 220mg | 7% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 290mg | 19% |
| Zinc, Zn 1.27mg | 12% |
| 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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