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Bacon and butternut muffins with bean salad


Bacon and butternut muffins with bean salad

Ingredients 14
Servings 4
Time 10 minutes

Ingredients

  • 1
    small butternut, peeled and diced
  • 15
    ml
    olive oil
  • 100
    g
    bacon, crisply fried
  • 100
    g
    Cheddar cheese, grated
  • 10
    g
    fresh parsley, chopped
  • 3
    eggs
  • 250
    ml
    milk
  • 250
    ml
    cake flour
  • 250
    ml
    whole wheat flour
  • 20
    ml
    baking powder pinch of salt
  • BEAN SALAD
  • 2
    cans butterbeans
  • 10
    g
    fresh mixed herbs juice and grated zest of 1 lemon
  • 15
    ml
    olive oil salt and pepper
 

Method

30-35 minutes
 

Preheat the oven to 200 °C.

Grease a baking sheet with non-stick spray. Grease 12 muffin tin hollows well with non-stick spray.

1. Spread out the butternut on the prepared baking sheet. Drizzle the oil over and roast for 15 minutes or until soft.

2. Transfer to a mixing bowl. Add the bacon, cheese and parsley and mix lightly.

3. Whisk the eggs and milk together. Pour into the butternut mixture. Mix through.

4. Add the rest of the ingredients and stir until just mixed. Divide the mixture among the muffin tin hollows and bake for 15-20 minutes or until done.

5. Bean salad Mix the ingredients well. Serve with the muffins.

 

Read more on: bacon recipes  |  butternut  |  beans  |  recipes
 

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