Make these cheesy, nutty savoury muffins for a quick morning tea or to add to a picnic or lunchbox.
Ingredients
For the Tangleby savoury muffins
- 110g butter
- 1 onion — finely diced
- 2 rashers bacon — chopped
- 3 eggs
- 3 small courgettes — grated
- 1 carrot — grated
- 1½ cups self-rising flour
- 1 cup grated tasty cheese
- ¾ cup chopped pecans
- Salt and ground black pepper, to taste
Method
For the Tangleby savoury muffins
- Preheat the oven to 180°C (170°C fan bake). Spray a 12-count muffin tray with baking spray.
- Melt the butter in a large pan over a medium heat. Add the onion and bacon and sauté until cooked. Cool slightly.
- Add the eggs, courgettes and carrot and stir to combine.
- Add the flour, cheese, pecans, salt and pepper and mix until just combined.
- Divide between the prepared muffin cups.
- Bake for 25–30 minutes or until golden and cooked through.
- Leave to cool for 5 minutes before removing from the muffin tray.