Ingredients for Bacon and Egg Muffins:
- 50 grams of chopped bacon
- 100 grams of flour
- 1 dessert spoon baking powder
- 2 eggs
- 100 milliliters of virgin olive oil
- 50 milliliters of milk
- 100 grams of mixed nuts
- 3 pinches of salt
- 1 pinch of freshly ground black pepper
How to make Bacon and Egg Muffins:
- Preheat the oven to 180ºC. Put the chopped bacon in a frying pan without any fat and sautéa little. Reserve.
- In a large bowl, put the flour together with the yeast and the two eggs. Mix with a wooden spoon.
- Add milk and olive Mix until the mass is smooth and homogeneous.
- Add about two pinches of salt and some freshly ground black pepper.
- Add the bacon pieces and the nuts(reserve a tablespoon to garnish the filled savory muffins).
- Trick: The dried fruits used can be raisins, hazelnuts, pumpkin seeds, almonds…
- Line four mini molds with baking paper. Distribute the batter of the bacon cupcakes in the molds and crown with the tablespoon of nuts that we had reserved.
- Tip: You can perfectly use typical round muffin tins but I wanted to do it with rectangular ones
- Bake the easy salty cakes with heat up and down at 180 ºC for approximately 20 minutes or until the mini cakes is golden. Let cool on a wire rack and serve.
- If you do not have mini molds, you can make this savory recipe in a large mold, but you will have to take into account that the baking time used to cook the bacon and egg muffins will be longer.
