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Bacon, leek and cheese mini muffins
Bacon, leek and cheese mini muffins
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Transform mundane lunches with this exciting new recipe!
Ingredients:
  • 18.20 gm olive oil
  • 4 short-cut bacon rashers, finely chopped*
  • 1 leek, halved, washed, dried, finely chopped
  • 300.00 gm self-raising flour
  • 4.00 gm baking powder
  • 40.00 gm caster sugar
  • 62.50 ml coarsely grated cheddar cheese
  • 128.75 gm milk
  • 113.75 gm extra light olive oil
  • 58.75 gm light sour cream
  • 2 eggs
Instructions:
  • Preheat oven to 200°C and lightly grease a mini muffin pan with a 1 1/2-tablespoon (30ml) capacity.
  • In a frying pan over medium heat, sizzle the bacon and leek in oil for 6 minutes until the leek is tender and the bacon is crispy. Drain and let cool.
  • Sift flour and baking powder into a bowl, then gently mix in sugar, cheese, and bacon. In a separate container, whisk together milk, oil, sour cream, eggs, and pepper. Combine wet and dry ingredients using a metal spoon.
  • Fill each muffin hole almost to the top with the mixture. Bake for 8 to 10 minutes or until a skewer inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them onto a wire rack. Repeat with the rest of the mixture. Enjoy the muffins warm or at room temperature.

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