If you’re looking for a delicious way to use up your bacon & herbs, then look no further than this recipe. I found it on Taste.com.au when I was looking for something savory to make for the Biggest Morning Tea at work. I made a few adjustments to the recipe and I’m glad to report that they were among the first items to disappear at the morning tea. I also had requests to share the recipe so here goes.
INGREDIENTS (with my adjustments)
1 Tablespoon Olive Oil
300g Diced Bacon (approx 8 short cut bacon rashers)
1 leek or 1 brown onion or 3 spring onions finely chopped
1 big carrot grated
3 tbsp parsley
2 cups self raising flour
1 tsp baking powder
1 tsp sugar
1/2 cup grated cheddar cheese
3/4 cup milk
Juice of 1 small lemon
1/2 cup olive oil
1/2 tsp salt (or chicken stock powder. I used Massel Chicken Stock Powder)
1/2 tsp hot chilli powder
- Preheat oven to 200°C. Lightly grease three 12 capacity mini muffin pans.
- Heat oil in a frying pan over medium heat. Add bacon and leek/onions. Cook and stir for 5 – 6 minutes or until leek/onion is soft and bacon is crisp. Drain any excess liquid and allow to cool.
- Sift flour and baking powder into a bowl. Stir in sugar and salt/chicken stock powder first, then carrot, parsley, cheese and bacon mixture. Whisk milk, oil, lemon juice, eggs, and pepper in a jug. Add to dry ingredients. Combine with a metal spoon.
- Spoon mixture into muffin holes to almost fill them. Bake for approximately 8 to 10 minutes or until a skewer inserted into the center of a muffin comes out clean.
- Stand for 5 minutes in the pans then turn onto a wire rack.
- Repeat with any remaining mixture.
- Best enjoyed warm or at room temperature.
Here are a few pics I took during the cooking
I would rate this recipe 4.5 stars after the adjustments.