- Prep Time:10 mins
- Cook Time:22 mins
Savoury Brekkie Muffins
When you don’t have time for breakfast, grab one of these muffins on your way out to have on the go. We’ve snuck asparagus into the mixture to up the vegie count. Make these ahead of time and you’ll never need to skip the most important meal of the day again!
Original recipe by ONE BITE MORE | 1.10.15
+1 1 CAN (425g) EDGELL ASPARAGUS CUTS & TIPS
- 2 rashers rindless bacon, sliced
- 3 mushrooms, thinly sliced
- 2 cups self raising-flour
- 125g butter, chopped
- 1½ cups milk
- ¾ cups grated tasty cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Fry bacon in a pan until cooked through. Remove bacon and cook the mushrooms in the same pan until translucent.
Lightly grease a 12 capacity muffin pan (or line with papers) and preheat your oven to 180°C fan forced.
Sift the flour into a bowl and rub the pieces of butter into the flour until it resembles breadcrumbs. Stir in all of the remaining ingredients.
ADD DRAINED EDGELL ASPARAGUS CUTS & TIPS UNTIL THEY ARE JUST COMBINED — CAREFUL NOT TO OVERMIX THE BATTER OR THE MUFFINS WILL BE TOUGH.
Spoon the mixture into the muffin pan and then bake for about 20-22 minutes. Check with a skewer if you aren’t sure – it should come out with just a bit of cheese and a couple of crumbs left on it.
Let the muffins cool for a couple of minutes before removing from the pan and then cool completely on a wire rack before eating.
For a burst of sweetness, try adding 125g drained Edgell Corn Kernels to the mixture.