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.

  • Prep Time

    10 Minutes
  • Cook Time

    30 Minutes
  • Makes

    10-12 Muffins


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


  • 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


  1. Preheat the oven to 200c.
  2. Line a 12 pan muffin tray with Multix muffin wraps or patty pans.
  3. 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).
  4. 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.