Spinach and bacon muffins
Spinach and bacon muffins combine the smoky flavour of crispy bacon with fresh spinach, creating a deliciously savory treat. Easy to prepare, they're perfect for breakfast, brunch, or as a quick snack.
Cook time 25 min
Prep time 10 min
Ingredients:
1/3 cup olive oil1 onion
5 bacon strips
2 cups spinach
2 cups self-raising flour
1 egg
1.25 cups milk (1% fat)
1/2 cup cheddar cheese
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.
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!
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.
Spinach and bacon muffins FAQ:
Bake the muffins in a preheated oven at 375°F (190°C) for 20-25 minutes. They should be golden brown and a toothpick inserted into the center should come out clean.
The muffins are done when they are golden brown on top, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Yes, you can substitute bacon with cooked sausage, turkey bacon, or even sautéed mushrooms for a vegetarian option. Adjust seasonings accordingly.
Store leftover muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Use a standard 12-cup muffin tin for this recipe. If you have a mini muffin tin, adjust the baking time to about 12-15 minutes.
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.
Nutrition per serving
10 ServingsCalories 230kcal
Protein 12g
Carbohydrates 27g
Fiber 1.30g
Sugar 2.56g
Fat 16g
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