Savoury Bacon and Vege Muffins
This month’s recipe…
Recipes extracted from Just a Mum’s Kitchen by Anna Cameron, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin, RRP $45.00.
We have one copy of Just a Mum’s Kitchen by Anna Cameron to giveaway!
To enter the draw, email us before 30 September, at salt@salvationarmy.org.nz.
This is the most delicious savoury muffin that I have tried. I love the combination of flavours and textures, and highly recommend using a strong rich cheese to elevate the cheesiness. | 30 mins plus cooling | Makes 12
Ingredients
- 1 tablespoon lemon juice or white vinegar
- Just under 1 cup (250ml) milk
- 4 rashers (120g) streaky bacon
- 75g butter
- 2 eggs
- 2 large carrots (260g), peeled and grated
- 1 medium zucchini (140g), peeled and grated
- 3 spring onions, finely sliced
- 1 cup (100g) grated gruyere, gouda or tasty cheddar cheese
- ⅓ cup (10g) finely chopped fresh parsley
- 2 cups (300g) plain white flour
- 4 teaspoons baking powder
- 2 teaspoons white sugar
- ½ teaspoon salt
- Pinch of cayenne pepper
- Pumpkin and sunflower seeds to sprinkle
Method
Preheat the oven to 200°C. Thoroughly grease a 12-hole muffin tin with large cups all over.
To make buttermilk, place the lemon juice or vinegar in a one-cup measure and top up to 1 cup (250ml) with milk. Stir and set aside.
Fry the bacon in a little butter until crispy. Transfer to a wooden board, allow to cool slightly then chop finely. Reserve the liquid bacon fat in the pan.
Place the butter in a small ramekin and microwave until melted and set aside to cool slightly.
In a large bowl, add 1 tablespoon of the reserved bacon fat along with the butter. Whisk in the eggs and buttermilk.
Add the bacon, carrots, zucchini, spring onions, cheese and parsley and stir with a large wooden spoon.
In a separate bowl, stir together the flour, baking powder, sugar, salt and cayenne.
Add the flour mixture to the vegetable mixture and gently fold until just combined, ensuring no pockets of flour remain.
Spoon the thick mixture into the prepared tin, filling each hole two-thirds full. Sprinkle each muffin with a few pumpkin and sunflower seeds.
Bake for 15–18 minutes until the muffins are golden and spring back to the touch. Allow to cool in the tin for five minutes, then carefully transfer to a wire rack. Enjoy warm with soft butter.
Store in an airtight container for up to three days or freeze until needed.
