Project Description

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
    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.

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