Wholemeal Bacon & Veg Muffins

240g wholemeal self-raising flour
75g white self-raising flour
250ml of milk (any milk you prefer)

140g container apple fruit puree
3 eggs
2tsp wholegrain mustard

150g bacon, finely chopped
1/2 cup red capsicum, finely diced
125g can corn kernels

1/2 cup cheese
2 green shallots, ends trimmed, finely chopped
2 tablespoons chopped fresh chives

1 good tsp salt
1 tsp of pepper

Step 1:

Preheat oven to 180°C.

Fry off the bacon, onion and capsicum until fragrant. Set aside to cool.
Whisk together the milk, apple puree, eggs and mustard in a large bowl until combined. Stir in the bacon, capsicum, corn, cheese, green shallots and chives.

Step 2: Whisk together the flours to combine and add to the wet mix, gently fold to combine.
Spoon muffin mixture into your muffin pan. Bake for 20-25 minutes or until a skewer inserted into the centres of the muffins comes out clean.

Step 3: Remove from oven and set aside for 5 minutes. Turn onto a wire rack to cool completely.