Bacon and egg muffins recipe

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:

1. Preheat the oven to 180ºC. Put the chopped bacon in a frying pan without any fat and sautéa little. Reserve.
2. In a large bowl, put the flour together with the yeast and the two eggs. Mix with a wooden spoon.
3. Add milk and olive Mix until the mass is smooth and homogeneous.
4. Add about two pinches of salt and some freshly ground black pepper.
5. Add the bacon pieces and the nuts(reserve a tablespoon to garnish the filled savory muffins).
6. Trick: The dried fruits used can be raisins, hazelnuts, pumpkin seeds, almonds…
7. 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.
8. Tip: You can perfectly use typical round muffin tins but I wanted to do it with rectangular ones
9. 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.
10. 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.