Savoury Breakfast Muffins
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 12 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 1/2 cup Olive Grove classic spread (melted)
- 2 cup White Wings Self Raising Flour
- 1 1/4 cup full cream milk
- 1/2teaspoons baking soda
- 1 cup bacon (cooked and chopped)
- 1 pinch Chef's Choice Himalayan Pink Rock Salt With Whole Black Pepper (to taste)
- 2 free-range egg
- 2tablespoons chives (finely chopped)
- 1 cup tasty cheese shredded
- 3/4 cup Macro Organic chopped spinach leaf (thawed and drained)
Nutrition per serving
1060kJ / 252Cal
1060 Kilojoules or 252 Calories
12% of daily energy intake*
Protein
10.1grams
Fat
16.1grams
Carbs
16.8grams
Sugars
2.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C/180°C fan forced. Grease a muffin tin with cooking spray or Olive Grove classic spread.
Step 2 of 6
Whisk together the flour and baking soda in a large bowl.
Step 3 of 6
In a separate bowl whisk together the eggs, milk and melted Olive Grove classic spread and then add it to the flour mixture, stir to combine. Fold in the spinach, bacon, cheese, chives and salt and pepper to taste.
Step 4 of 6
Divide the mixture evenly amongst the greased muffin tin. Bake the muffins for 20 to 25 minutes or until a skewer comes out clean.
Step 5 of 6
Remove the muffins from the oven and allow them to cool slightly before removing from the tin to transfer to a wire cooling rack.
Step 6 of 6
Enjoy while slightly warm.
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