These little beauties are great cut in half with a bit of butter, or avocado and tomato!
240g wholemeal self-raising flour
75g white self-raising flour
250ml of milk (any milk you prefer)
140g container apple fruit puree
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
GUIDE / INSTRUCTIONS
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.
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