4 rashers of short cut bacon, finely chopped
1 bunch Spring Onions, finely chopped
2 cups SR Flour
1 teaspoon baking powder
2 tablespoons castor sugar
¼ cup tasty cheddar cheese
¼ cup Mozzarella cheese
½ cup milk
½ cup Wellyboot Extra Virgin Olive Oil
¼ cup Sour lite cream
1 tbls Wellyboot Extra Virgin Olive Oil
Preheat oven to 200 degrees c. Lightly grease 12 capacity mini muffin pan. Heat oil in frying pan over medium heat. Add bacon and spring onion. Cook till spring onion starts to caramelize and bacon goes crispy. Drain on paper towel and allow to cool. Sift flour and baking powder into bowl. Stir in sugar, cheeses and bacon mixture. Whisk milk, oil, sour cream, eggs in a bowl then add to dry ingredients. Use a large metal spoon to combine. Spoon mixture evenly into muffin tins. Bake 10 to 15 minutes until cooked. Stand for 5 minutes in pan then place on rack. Repeat with remaining mixture.
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