This is a relatively quick and easy recipe for savoury muffins which are perfect to freeze and defrost when needed. These are a big hit with Luke who is a lover of all things cheesy. Amazing served warm, but are also perfect lunch box filers, these muffins will be a hit with young and old alike. These are a lovely savoury alternative to a sweet muffins. I often serve them with a teaspoon of tomato relish which always goes down well in our house. A great addition to our growing collection of family recipes.
225g self-raising flour
2 tsp sugar
6 rashers (cut into small pieces)
100g brie cheese (diced)
2 eggs (beaten)
50g butter (melted)
2 large handfuls of baby spinach
- Preheat the oven to 180C. Line 2 cupcake trays with muffin cases. This recipe will yield enough mixture to make approximately 10 muffins.
- Fry off the bacon in a pan until crisp.
- Place the brie and milk in a bowl and mash together. Next add the sugar, flour, melted butter and beaten eggs and stir the mixture to bring it together.
- Remove the bacon pieces from the pan and add to the mixture. Place the spinach in the pan
and allow to wilt before adding to the muffin mixture.
- Fill the paper cases until 3/4 full. Place in the oven for 18-20 minutes or until golden. Serve warm.
Looking for more delicious family recipes? Try these incredible Tomato & Tuna Mini Quiches