Bacon and spinach muffins
They make a fabulous accompaniment to soups and salads, are super-quick to whip up from scratch and so satisfying.
Less than 1 hour
125 grams rindless bacon, streaky, chopped
214 grams cake flour
2 tsp baking powder
1 tsp PnP salt
1 pinch PnP cayenne pepper
1 cup spinach, cooked, chopped
1 cup PnP cheddar cheese, grated
1 PnP egg
80 ml No Name cooking oil
100 ml PnP milk
Pre-heat the oven to 200ºC.
Grease a muffin tin.
Fry the bacon in some oil until just cooked and slightly cripsy and set aside.
Sift the flour, baking powder, salt and cayenne pepper together. Add the bacon, spinach and cheese.
In a separate bowl, whisk together the egg, oil and milk and add to the dry ingredients. Mix until the flour is moistened - the batter should still be lumpy.
Spoon into the greased muffin tins, filling each mould 2/3 full. Bake for 15-20 minutes or until golden brown.
Serve warm with butter.