Bacon, cherry tomato and fresh herb muffins
A delicious on-the-go breakfast or perfect snack for kids lunch boxes. Make a batch of bacon, cherry tomato and fresh herb muffins and then freeze the rest.
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Prep Time
10 Minutes -
Cook Time
30 Minutes -
Makes
10-12 Muffins
Ingredients
Wet mix
- 1 egg beaten
- 3 tablespoons olive oil
- 100ml milk
- 4 rashers of bacon rind removed and finely chopped
- 1 cup of cherry tomatoes chopped in quarters
- ½ cup parsley finely chopped
- 1 tablespoon fresh basil finely chopped or 1 teaspoon dried basil
- 4 spring onions finely chopped
Dry Mix
- 2 cups self-raising flour
- sea salt and black pepper
- 1 pinch chilli or cayenne pepper
Topping
- ¾ cup grated tasty cheddar
- 4 cherry tomatoes cut in slices to garnish
You'll Need
- Multix Muffin Wraps or
- Multix large Foil Patty Pans
Method
- Preheat the oven to 200c.
- Line a 12 pan muffin tray with Multix muffin wraps or patty pans.
- Place the wet mix in a bowl and stir until well combined. Gently stir in the dry mix (this mixture is intended to be firmer than most muffin batters however add a little more milk if required).
- Spoon the mixture in the muffin wraps, top with the grated cheese and a slice of cherry tomato and bake for 25 to 30 minutes until cooked through and golden brown on top. Serve warm.