School is back today, and there have been so many lovely lunch box idea posts floating around the internet over the last couple of days that I got all enthusiastic and cooked up a storm yesterday. I don’t think my kids have any appreciation for how pretty their lunch looked today though.
I made these cheese and bacon muffins yesterday and with the neighbours kids round for a ‘last day of the holidays’ play, they all got eaten in about 2 minutes flat. So I had to make them all over again, but at least I know they are popular.
Although Hollie did tell me “They taste just like pizza mum, except please don’t put that yucky tomato on next time!”
They are one of the quickest and easiest savoury muffin recipes I’ve ever made and fit perfectly into our bento lunch boxes. They also freeze pretty well too, so I would make a double batch if I were you.
- 90g (6 slices) bacon
- 130g grated cheese
- 160g milk
- 20g olive oil
- 1 egg
- 110g plain flour
- 1 tsp baking powder
- ½ tsp stock paste
- 6 cherry tomatoes (halved)
- Preheat the oven to 200 degrees.
- Fry the bacon in a pan until it is nice and crispy.
- Put the cooked bacon in the thermomix and chop for 5 seconds on speed 5.
- Add the cheese, milk, olive oil, egg and stock paste and mix on reverse speed 5 for 10 seconds.
- Add the flour and baking powder and put your butterfly into place.
- Fold the mixture on reverse speed 3 for 3-5 seconds.
- Spoon the mixture into well prepared muffin tins (or cases) until they are just over half full.
- Pop half a cherry tomato into the top of each muffin.
- Bake for 15-18 minutes or until golden brown on top.
- Allow to cool before turning out.
I hope you enjoy them and if you come up with any other great flavour combinations do let me know.