Name: Bacon and fresh herb muffins
Cook time: 30 min
Total time: 30 min
Ingredients: 6 rindless bacon slices (480g), chopped finely; 3 cup (450g) self-raising flour; 60 gram (2 ounces) butter, chopped; 1 tablespoon coarsely chopped fresh basil; 2 tablespoon coarsely chopped fresh chives; 2 teaspoon coarsely chopped fresh oregano; 3/4 cup (60g) grated parmesan cheese; 2 eggs, beaten lightly; 1 cup (250ml) milk

Ingredients

6 rindless bacon slices (480g), chopped finely

3 cup (450g) self-raising flour

60 gram (2 ounces) butter, chopped

1 tablespoon coarsely chopped fresh basil

2 tablespoon coarsely chopped fresh chives

2 teaspoon coarsely chopped fresh oregano

3/4 cup (60g) grated parmesan cheese

2 eggs, beaten lightly

1 cup (250ml) milk

Method

1.Preheat oven to 200°C/400°F. Grease 18 holes of two 12-hole (⅓-cup/80ml) muffin pans.

2.Cook bacon in small frying pan until crisp. Drain on absorbent paper towel.

3.Place flour in large bowl; rub in butter. Add bacon, herbs and cheese, then combined eggs and milk. Mix, using a fork, until ingredients are just combined (mixture should be coarse and lumpy). Spoon mixture into pan holes.

4.Bake muffins about 20 minutes. Serve warm or cooled.

Muffins can be kept in an airtight container for 2 days or frozen for up to 2 months.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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