Savoury Bacon, Feta and Capsicum Muffins
These are the savoury muffins I made for our Melbourne Cup Day picnic at the Canterbury Gardens. I personally don’t quite understand the races I am happy for any excuse for a day off. We ended up going to the Canterbury Gardens and feasted on these little muffins, garden salad, chicken and beetroot sandwiches, best-ever scones*, fresh strawberry ‘jam’ and my homemade lemonade. We even missed the drizzle and got all the sunshine hours. Bliss.
This recipe was based loosely on Stephanie Alexander’s American Muffin from the Cook’s Companion.
Muffins for the Race Day
(Makes 6 muffins or 12 mini muffins – this recipe uses standard Australian measurements.)
- 220 g. self-raising flour
- 3/4 cup milk or buttermilk
- 1 egg
- 3/4 cup vegetable oil (not strong-flavoured like extra virgin olive)
- pinches of salt and pepper, to taste
- 1/4 red capsicum, diced into very small pieces
- 1/4 block of feta, diced into very small pieces
- 2 rindless rashers of bacon
Note the capsicum, feta and bacon should come to about 100g all up.
Preheat oven to 180′c. Whisk together the wet ingredients (milk/buttermilk, egg and oil) together until combined. Add dry ingredients and mix together just until combined. Do not overmix as this will toughen the muffins. Bake in non-stick muffin tins for about 20-30 minutes. Leave to cool before attempting to remove the muffins from the tin otherwise they stick!
This recipe has also appeared on my new blog, With What We Have. It won’t be a food porn blog like this one but I hope you’ll find it interesting.
This time last year I made:A Most Excellent Rogan Josh and Saffron Rice
* Coming soon to Spatula, Spoon and Saturday. Soonish. Some time. Promise.