Kiwis love their savoury muffins- I thought it was odd at first but it’s actually a great way of getting a filling, relatively low fat meal.
Makes 12, 15 mins prep, 15 mins cook time.
1 medium onion, peeled and finely chopped
3-4 rashers bacon, diced
3 cups self-raising flour
2 tsp dry mustard
1/2 tsp each salt and pepper
2-3 Tbsp chopped fresh parsley
1 1/2 cups grated tasty cheese
420g can Wattie’s Baked BeaNZ
1 1/4 cups milk
100g butter, melted
1. Cook the onion and bacon in a dash of oil in a frying pan until softened and cooked. Cool.
2. Sift the self-rising flour, mustard, salt and pepper into a large bowl. Stir in the parsley and 1 cup of the grated cheese. Make a well or hole in the centre.
3. Mix the onion mixture, Wattie’s Baked BeaNZ , eggs and milk together and pour into the dry ingredients. Stir gently to mix, adding the melted butter as you stir. Do not over-mix as the muffins will peak.
4. Divide the mixture evenly among 12 well-greased muffin tins and sprinkle the tops with a little of the remaining grated cheese.
5. Bake at 220°C for 15 minutes until well risen and golden. Cool in the tins for 2-3 minutes before transferring to a cake rake. Serve warm.
Note: You can cook the onion and bacon in the microwave without the oil if wished. Place on a plate and cover. Cook on high power for 2 minutes. Cool.