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Savoury Breakfast Muffins Recipe
These tasty, savoury breakfast muffins are made with wholemeal flour, bacon, tomatoes, cheese and onions for the perfect breakfast snack on the go.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
British
Servings:
12
muffins
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Measuring jug
Whisk
Large mixing bowl
Silicone spatula
12-hole nonstick muffin tray
Ingredients
300
ml
whole milk
2
tbsp
lemon juice
80
g
olive oil
2
medium free range eggs
125
g
plain white flour (all purpose flour)
250
g
wholemeal plain flour (all purpose flour)
1
tbsp
baking powder
1/4
tsp
bicarbonate of soda (baking soda)
1/2
tsp
salt
1/2
tsp
freshly ground black pepper
100
g
mature cheddar cheese (sharp cheddar)
grated
100
g
small tomatoes
quartered
100
g
cooked streak smoky bacon
chopped small (275g uncooked)
1/2
red onion
finely chopped
Metric
-
Ounces
Instructions
Preheat the oven to 200C (180C fan/400F).
Put the milk and lemon juice in a jug, whisk together and let sit for 5 minutes.
Add the olive oil and eggs and whisk together. Set aside. It will seem to split and curdle - this is absolutely fine!
Put the plain flour, wholemeal plain flour, baking powder, baking soda, and a pinch of salt and pepper in a large bowl and mix together.
Add the milk mixture and stir together.
Add the grated cheese, tomatoes, bacon and red onion. Stir together.
Divide the batter into greased 12 hole muffin tray. You can fill the holes generously as these muffins rise up without spreading.
Bake for 20 minutes until risen and golden.
Cool on a wire rack - they are delicious warm or cold.
Video
Nutrition
Calories:
272
kcal
|
Carbohydrates:
26
g
|
Protein:
11
g
|
Fat:
15
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
47
mg
|
Sodium:
337
mg
|
Potassium:
313
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
211
IU
|
Vitamin C:
3
mg
|
Calcium:
150
mg
|
Iron:
2
mg
Tried this recipe?
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@amummytoo
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