Sunday, March 30, 2014

  • 2 teaspoons olive oil
  • 1 brown onion, grated
  • 5 rashers rindless bacon, chopped
  • 1/2 bunch English spinach leaves, shredded
  • 2 1/2 cups self-raising flour
  • 1 egg, lightly beaten
  • 1 1/4 cups milk
  • 1/3 cup extra-light olive oil
  • 1/2 cup grated tasty cheese

  1. Step 1
    Preheat oven to 200°C. Grease twelve 1/3-cup muffin holes.
  2. Step 2
    Heat olive oil in a frying pan over medium heat. Add onion and bacon. Cook, stirring, for 3 minutes or until onion is soft. Stir in spinach. Remove from heat. Set aside for 2 minutes or until spinach wilts. Allow to cool.
  3. Step 3
    Sift flour into a bowl. Combine egg, milk and extra-light oil in a jug. Mix well. Pour into flour. Stir gently until almost combined. Fold in bacon mixture and cheese. Spoon into muffin holes until three-quarters full.
  4. Step 4
    Bake for 18 to 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm.

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