Name: Bacon and Egg Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Flavourings:; 150g / 5oz bacon , chopped (I use lean); 1 cup green onion , finely sliced (2 stems); 1 cup (100g) cheddar cheese , shredded (or other of choice); Dry Ingredients:; 1 1/2 cups (225g) flour , plain / all purpose; 1 1/4 tsp baking powder (Note 1); 1/4 tsp baking soda (aka bicarbonate soda, Note 1); Wet Ingredients:; 2/3 cup (165 ml) milk , full or low fat; 1/2 tsp white vinegar (Note 2); 1/2 tsp salt; 2/3 cup sour cream or plain yoghurt , preferably full fat; 3 tbsp vegetable oil (or other neutral flavoured oil); 1 egg; Muffin:; 4 eggs; 2 tbsp melted butter

1. Baking soda also known as bi-carbonate soda. Can sub as follows:

Baking soda – use extra 3/4 tsp baking powder instead Baking powder – use extra 1/2 tsp baking soda instead

2. Vinegar activates the baking soda, giving it a kick start to help the muffins rise better. Has the same effect as using buttermilk which is a common ingredient in muffins. Can’t taste once cooked.

3. Muffin tin size – you need to use Texas muffin tins ie the large muffin tins, not standard cupcake size muffin tins (unless you use quail eggs, will make 6 – 7 using standard muffin tin).

A reader made this in large popover tins and said that worked as well!

4. Storage – best stored in fridge because it has an egg inside, keeps for around 4 days.

Not suitable for freezing because the egg white will become rubbery. To freeze,whisk the egg before pouring into the muffin tin (cooked scrambled eggs freeze fine).

5. Nutrition per muffin. These are BIG and generous!

Bacon and Egg Breakfast Muffins

Ingredients

Flavourings

Dry Ingredients

Wet Ingredients

Muffin

Steps

Notes

Nutrition Facts