Loaded Savoury Muffins
These Loaded Savoury Muffins are super moist, fluffy and exceptionally moreish. Made with sweetcorn, bacon, vintage cheddar and chives, they're perfect for breakfast, brunch or added to lunch boxes.
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Ingredients
- 2 Eggs
- 1 Cup Milk
- ½ Cup Plain or Greek yogurt
- ½ Cup Oil (Vegetable/Sunflower/Canola)
- 2 Cups All-Purpose/Cake Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tbsp Dried Italian Herb Mix or Mixed Herbs
- 6 Slices cooked streaky bacon Finely Chopped
- 1 Cup Vintage/Mature cheddar Grated
- ¼ Cup Chives Finely Chopped
- 1 Tin of Sweetcorn Kernels (410g) Not creamed corn
Instructions
- Preheat the oven to 190°C and grease a muffin tin with non-stick cooking spray or line with paper liners
- Place a frying pan on medium-high heat, add the bacon and cook for 8 - 10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain and cool
- Once cooled, finely chop the bacon, the chives, grate the cheddar and drain the sweetcorn. Set aside
- In a large bowl, combine the eggs, milk, yogurt and oil and whisk to combine
- Then sift in the flour, baking powder, baking soda, and salt. Stir until the batter is combined, smooth and there are no lumps
- Finally, stir in the dried mixed herbs and fold the bacon, cheese, chives and drained sweetcorn kernels into the batter until incorporated (Do not over mix)
- Divide the batter evenly between the muffin tin holes and bake for 20 - 25 minutes until golden and a skewer or cake tester inserted into a muffin comes out clean
- Once baked, allow the muffins to cool in the tin for around 5 – 10 minutes. Gently loosen, remove from the tin and allow to cool further or serve warm
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