Ingredients
3 (120g) bacon rashers, finely chopped
2 cup (300g) self-raising flour
1 cup (150g) plain flour
1/3 cup (25g) coarsely grated fresh parmesan cheese
3/4 cup (90g) seeded sliced black olives
2 tablespoon shredded fresh basil leaves
1 tablespoon chopped fresh oregano
2 eggs, lightly beaten
2 tablespoon tomato puree
3 teaspoon sambal oelek
3 clove garlic, crushed
3/4 cup (180ml) vegetable oil
1 1/2 cup (375ml) buttermilk
1 tablespoon shredded fresh basil leaves, extra
eggs, puree, sambal oelek, garlic, oil and buttermilk.
Method
1. Preheat oven to 190°C (170°C fan-forced).
2. Grease 12 hole (1/3-cup capacity) muffin pan. Cook bacon in heated pan until crisp, drain on absorbent paper, cool.
3. Sift flours into large bowl, stir in bacon, cheese, olives and herbs, then eggs, puree, sambal oelek, garlic, oil and buttermilk.
4. Spoon mixture into prepared pan, sprinkle with extra basil. Bake about 20 minutes.
Related
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