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Vegie, bacon & cheese muffins
Vegie, bacon & cheese muffins
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Sweet corn and apple balance savory bacon, capsicum, cheese, and chives in these irresistible muffins. Ideal for lunchboxes!
Ingredients:
  • Vegetable oil, to grease
  • 250ml (1 cup) reduced-fat milk
  • 1 x 140g container apple fruit puree (Goulburn Valley brand)
  • 2 eggs
  • 1 egg white
  • 2 slices (about 100g) 97 per cent fat-free bacon, finely chopped
  • 1/2 small red capsicum, deseeded, finely chopped
  • 1 x 125g can corn kernels, rinsed, drained
  • 30g (1/2 cup) finely grated 93 per cent fat-free cheddar (Shape brand)
  • 2 green shallots, ends trimmed, finely chopped
  • 40.00 ml chopped fresh chives
  • 240g (1 1/2 cups) wholemeal self-raising flour
  • 75g (1/2 cup) white self-raising flour
Instructions:
  • Preheat your oven to 180°C. Grease twelve 80ml (1/3-cup) muffin pans with oil or line them with paper cases.
  • Combine milk, apple puree, eggs, and egg white in a large bowl, whisk until smooth. Fold in bacon, capsicum, corn, cheese, green shallots, and chives.
  • Sift the flours over the egg mixture and add the husks. Gently fold with a metal spoon until just combined. Divide the muffin mixture into prepared pans. Bake in a preheated oven for 22-25 minutes or until a skewer comes out clean. Let sit for 5 minutes, then transfer to a wire rack to cool.

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