Savoury Bacon and Egg Muffins
Savoury bacon and egg muffins are great and easy to make.
Ingredients
- 150 g bacon (chopped)
- ½ cup chopped spring onions
- 2 cups flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soada
- 1 tablespoon sugar
- ½ cup milk
- ½ teaspoon salt
- ½ cup yoghurt
- ¼ cup vegetable oil
- 1 egg
- 5 boiled eggs
- 1 tablespoon melted butter
Instructions
- Preheat oven at 200 deg C. Grease or line your muffin tins.
- Boil eggs for 7-10 minutes. Place eggs in cold water until cool enough to handle. Peel and cut into 2 crosswise.
- Place chopped bacon in a frying pan and fry until crisp, drain on kitchen napkin and set aside.
- Chop mostly the green part of the spring onions and set aside.
- In a bowl, mix together flour, baking powder, baking soda and sugar.
- In another bowl, beat together milk, salt, yoghurt, vegetable oil and one egg.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over mix the batter or the muffins will be tough. Lumps are ok.
- Fill your muffin tins 3/4 way up and push half a boiled into each, cover the top with some more batter.
- Brush the top with melted butter.
- Place in the oven and bake for 20 minutes until it is golden and a skewer inserted into it comes out clean.
- Bring out and place on a cooling rack, leave to rest for 5 minutes. Remove from tin.
- Serve your savoury bacon and egg muffins warm or cold with a drink e.g Iced tea, zobo drink, carrot/orange drink or coffee or Pap (akamu, ogi,).
Notes
- You can omit the 1/2 cup yoghurt and replace it with milk. If you do this, also omit the baking soda.
- Do not overmix your batter or the muffins will be tough. Lumps are ok.
- When inserting the skewer to test if your muffin is ready, make sure to insert it in the batter and not the egg.
