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Cheesy Breakfast Muffins @BigDaddySlims
Breakfast is sorted with these yummy savoury muffins. Easily made and stored perfect for a busy family.
- Preparation time: 15
- Cooking time: 25
- Total time: 40
PREPARATION TIME:
15
COOKING TIME:
25
TOTAL TIME:
40
Ingredients
Dry Ingredients
250g Self raising flour
1 tsp Baking powder
1 tsp Salt
200g Dromona Mature Grated Cheddar
80g Tinned Sweetcorn
25 g Chives
200g Crispy Bacon (pre-cooked)
3 Scallions
Wet Ingredients
2 Eggs – whisked
100ml Rapeseed Oil
250ml Whole Milk
Made for sharing:
Perfect for on the go and in the kids lunch boxes.
How It’s Done:
- Prep your veg by finely chopping up your pack of chives, and scallions.
- In one bowl, mix together all your dry ingredients and stir to combine. Likewise in a secondary bowl, mix your wet ingredients. Then combine.
- Pre-heat your oven to 200c.
- Either use bun cases in your muffin tin, or coat the holes with oil. Fill each muffin tin hole around 3/4 full of muffin mix. I filled 12 muffin tin holes with bacon & cheese, then mixed in the sweetcorn into the mixture still left in the bowl. I was able then to fill a further 9 with this sweetcorn, bacon & cheese mix.
- Bake your muffins in the oven for 25 minutes or until golden and fully cooked.
- Eat straight away or allow to cool and store in the fridge! This will make 21 portions at 144 cals a pop.
Made for sharing:
Perfect for on the go and in the kids lunch boxes.
Cheesy Breakfast Muffins @BigDaddySlims
Breakfast is sorted with these yummy savoury muffins. Easily made and stored perfect for a busy family.
PREPARATION TIME:
15
COOKING TIME:
25
TOTAL TIME:
40
Ingredients
Dry Ingredients
250g Self raising flour
1 tsp Baking powder
1 tsp Salt
200g Dromona Mature Grated Cheddar
80g Tinned Sweetcorn
25 g Chives
200g Crispy Bacon (pre-cooked)
3 Scallions
Wet Ingredients
2 Eggs – whisked
100ml Rapeseed Oil
250ml Whole Milk
How It’s Done:
- Prep your veg by finely chopping up your pack of chives, and scallions.
- In one bowl, mix together all your dry ingredients and stir to combine. Likewise in a secondary bowl, mix your wet ingredients. Then combine.
- Pre-heat your oven to 200c.
- Either use bun cases in your muffin tin, or coat the holes with oil. Fill each muffin tin hole around 3/4 full of muffin mix. I filled 12 muffin tin holes with bacon & cheese, then mixed in the sweetcorn into the mixture still left in the bowl. I was able then to fill a further 9 with this sweetcorn, bacon & cheese mix.
- Bake your muffins in the oven for 25 minutes or until golden and fully cooked.
- Eat straight away or allow to cool and store in the fridge! This will make 21 portions at 144 cals a pop.
Made for sharing:
Perfect for on the go and in the kids lunch boxes.
FOR MORE RECIPES JOIN:
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