- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
Try these savoury wholemeal muffins packed with bacon and fetta – they're as tasty as they look and perfect made a day ahead.
- Makes12
- Cook time35 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 4 bacon rashers, finely chopped
- 2 spring onions, thinly sliced
- 250g pkt frozen spinach, thawed
- 1 cup (150g) self-raising flour
- 1 cup (160g) wholemeal self-raising flour
- 100g fetta, crumbled
- 1 tbs coarsely chopped dill
- 1 free-range egg, lightly whisked
- 1/2 cup (125ml) vegetable oil
- 1 cup (250ml) milk
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 5 mins or until crisp. Add the spring onion and cook, stirring, for 1 min or until spring onion softens. Set aside to cool slightly.
Step 2
Use your hands to squeeze as much liquid from the spinach as possible. Place spinach in a large bowl with the bacon mixture, combined flour, fetta and dill and stir to combine.
Step 3
Whisk the egg, oil and milk in a jug. Season. Add to the flour mixture and stir until just combined (don’t over-mix). Divide evenly among the paper cases.
Step 4
Bake for 20-25 mins or until golden and a skewer inserted in the centres comes out clean. Serve warm or at room temperature.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Feel free to swap the dill for a different leafy herb you already have handy – basil or flat-leaf parsley would work well.
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Wholemeal bacon and fetta muffins
- Makes12
- Cook time35 minutes
- Prep time15 minutes, + cooling time
Ingredients
- 4 bacon rashers, finely chopped
- 2 spring onions, thinly sliced
- 250g pkt frozen spinach, thawed
- 1 cup (150g) self-raising flour
- 1 cup (160g) wholemeal self-raising flour
- 100g fetta, crumbled
- 1 tbs coarsely chopped dill
- 1 free-range egg, lightly whisked
- 1/2 cup (125ml) vegetable oil
- 1 cup (250ml) milk
Description
Try these savoury wholemeal muffins packed with bacon and fetta – they're as tasty as they look and perfect made a day ahead.
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Heat a non-stick frying pan over medium heat. Cook the bacon, stirring, for 5 mins or until crisp. Add the spring onion and cook, stirring, for 1 min or until spring onion softens. Set aside to cool slightly.
Step 2
Use your hands to squeeze as much liquid from the spinach as possible. Place spinach in a large bowl with the bacon mixture, combined flour, fetta and dill and stir to combine.
Step 3
Whisk the egg, oil and milk in a jug. Season. Add to the flour mixture and stir until just combined (don’t over-mix). Divide evenly among the paper cases.
Step 4
Bake for 20-25 mins or until golden and a skewer inserted in the centres comes out clean. Serve warm or at room temperature.