Cheese, bacon and spinach savoury muffins
I don’t buy pre-packaged snacks or meals since becoming more aware of the processing of such foods and the copious amounts of sugar, salt, and artificial additives they contain. I now rely mainly on whole foods – if you take a look at any of my Meal Plans you will notice my shopping lists largely consists of vegetables. As a result my pantry now looks considerably bare, and so, I have created a rod for my own back in a way. Keeping the food up to Tim (my hungry builder) proves challenging at the best of times. He is open to my food philosophy and lifestyle, but now he can’t just go to the pantry and grab a $2 box of Shapes biscuits (which he would have consumed in one sitting). So I created these cheese, bacon and spinach savoury muffins which he could snack on in between meals.
What’s great about my cheese, bacon and spinach savoury muffins:
- packed with protein thanks to the eggs, cheese and bacon
- contain a nutrient-rich vegetable – spinach
- quick and easy to prepare
- a fantastic grab-and-go snack
- serve with salad or vegetables for an ‘instant’ meal.
1 teaspoon oilve oil
1/2 clove of garlic, finely diced
1 small brown onion, finely chopped
200 gm short cut bacon, diced into 1cm squares
200 gm spinach (stalks and stems removed), roughly chopped
250 gm cheese (you could use grated cheddar, crumbled feta or ricotta – I used the latter)
60 gm organic spelt flour
1/2 teaspoon salt
1/2 teaspoon pepper
Pre-heat oven to 200 degrees Celsius and grease a 12-hole cupcake pan with butter.
Fry garlic, onion and bacon in pan with a olive oil over medium heat and cook until onion is translucent and bacon is slightly crisp (about 5 minutes).
Place spinach, cheese, eggs and bacon contents of fry pan in a large bowl and stir to combine.
Add combined flour, salt and pepper to wet ingredients and stir to combine. The mixture will still be quite wet.
Spoon mixture into prepared cupcake tray and bake for 20 minutes or until edges are crisp and tops are golden.
Remove from oven and allow to cool in tray for 5 minutes before inverting onto wire rack.
Enjoy hot or cold and as a snack or served with a garden salad or vegetables for a more substantial meal.