My husband had been requesting these muffins for quite some time, but I hesitated because I had never made them before. This recipe leaned more towards the dense and savory side, and as someone who prefers sweeter treats, I needed a little convincing to give it a shot. However, curiosity got the better of me, and I decided to take the plunge into the world of savory muffins.
On my first attempt, something magical happened in the kitchen – the muffins turned out absolutely delightful! The balance of flavors was just perfect, and I couldn’t believe how well it worked, especially for a first try.
Excited by this unexpected success, I knew I had to share the recipe with all of you. So, here it is – my Savory Bacon and Cheese Muffins, a delightful treat that might just win you over like it did for me.
Bacon and Cheese Muffins Ingredients
2 medium-sized eggs
1/2 cup sugar
1 cup milk
1/4 cup oil
1 cup flour
1/2 and 4 Tbsp. polenta
1 Tbsp. baking powder
1 tsp. salt
1/8 tsp. chili powder
5 pieces of bacon, finely cut
1/4 cup grated cheese
1/2 red capsicum
10 pcs. mushrooms, finely cut
30 grams sundried tomatoes, finely cut
1 Tbsp. fresh herbs (parsley, oregano, rosemary), finely chopped
1/8 tsp. ground pepper
1 tablespoon Moroccan spice mix
2 tablespoons capsicum paste
5 cloves of garlic, finely chopped.
Procedure:
Preheat the oven to 250C.
Prepare all the ingredients and mix them together in one bowl using a wooden spoon. Be careful not to overmix.
Scoop the muffin dough into well-greased muffin tins.
Bake in the preheated oven for 3 minutes at 250C.
Reduce the oven temperature to 150C and bake for another 5 minutes or until a toothpick comes out clean when inserted.
Enjoy the delightful combination of savory flavors in each bite of these muffins!
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Try my Savory Bacon and Cheese Muffins, and share your delightful baking experience on your social media. Don’t forget to tag Motherbee! Happy baking!
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