- Tried & Tasted -

Thursday, 21 May 2015

Maple Glazed Bacon and Egg Muffins

I chanced upon this recipe by RecipeTin Eats and decided to make it for breakfast. Breakfast, on weekday mornings, is always 'mad rush' moment - rushing for school and work. I wake up early to pack the children's lunch boxes and try to fix them a healthy breakfast. Most of the time, breakfast was half eaten and that left me feeling 'so much effort but so little went into their stomachs'. They are not to be blame as it is just too early to work up a big appetite. 

I made these the night before and refrigerated them in air tight container. The next day, I would warm them through in the microwave oven.  

The kids are given half of this muffin if they are taking it as breakfast and a whole one if they are bringing them to school for their break time.

With these muffins, I feel that the children have eaten a balanced breakfast in every little bite they take.

These muffins are moist and savory. The bacon, cheese and spring onion made them smell delish while they are baking. They are moist because of the use of Greek yoghurt in the recipe. I replaced some of the flour with corn meal thus lending the muffins a crunchy texture. While they are hot out of the oven, I brushed each muffin with maple syrup. And oh...the sweet-salty combo was a bonus. 

Maple Glazed Bacon and Egg Muffins
(adapted from RecipeTin Eats)
(makes 6 large muffins)
150 g bacon, chopped
30g spring onion, chopped
1 cup aged cheddar cheese, grated

150g organic unbleached flour
30g organic corn meal
1 tsp baking powder
1/4 tsp baking soda

185g Greek yoghurt, room temperature
1/2 tsp salt
1 egg, room temperature
28.5g unsalted butter, melted

6 small eggs
1 Tbsp organic maple syrup

Steps to take:
  • Preheat oven to 180 degrees Celsius.
  • Each of the muffin tin measured 9 cm in diameter. They are bigger than the regular muffin tins.
  • In a frying pan, fry the bacon till golden brown and crispy. Drain on kitchen towel and set aside to cool. You can do this in a toaster oven too.
  • In a mixing bowl, whisk together the dry ingredients (B). In another bowl, mix the wet ingredients (C) until till they form a homogenous mixture.
  • Add the wet mixture (C) into the dry mixture (B) and using a fork, incorporate them till they are just come together. Do not over mix else the muffins will be tough.
  • Fold in mixture (A) until they are dispersed uniformly throughout the batter.
  • Scoop 2 tablespoons of the batter into the each muffin tin and using the back of the spoon, create a well in the center of the batter. Break an egg into the well and cover the egg with 2 tablespoons of batter. Smooth the top of the muffins. 
  • On the middle rack of the oven, bake these for 25 min at 180 degrees Celsius or till top of muffins are golden brown.
  • Once out of oven, placed them on a cooling rack, brush the top with maple syrup and let them cool down in the pan.
  • They can be stored in air tight container up to 4 days and reheated in the microwave oven for 20 seconds on high.
To make this recipe work for a regular muffin tin, you would like to replace the regular chicken egg that is used to fill each muffin tin with quail egg.

This recipe is a keeper for breakfast, a brunch get together or a picnic item. 

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