Vegie, bacon & cheese muffins

Recipe: Vegie, bacon & cheese muffins


  • Vegetable oil, to grease
  • 250ml (1 cup) reduced-fat milk
  • 1 x 140g container apple fruit puree (Goulburn Valley brand)
  • 2 eggs
  • 1 egg white
  • 2 slices (about 100g) 97 per cent fat-free bacon, finely chopped
  • 1/2 small red capsicum, deseeded, finely chopped
  • 1 x 125g can corn kernels, rinsed, drained
  • 30g (1/2 cup) finely grated 93 per cent fat-free cheddar (Shape brand)
  • 2 green shallots, ends trimmed, finely chopped
  • 2 tbs chopped fresh chives
  • 240g (1 1/2 cups) wholemeal self-raising flour
  • 75g (1/2 cup) white self-raising flour


  1. Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with oil to grease or line with paper cases. Whisk together the milk, apple puree, eggs and egg white in a large bowl until combined. Stir in the bacon, capsicum, corn, cheese, green shallots and chives. Sift combined flours over egg mixture and add the husks. Use a metal spoon to fold until just combined. Spoon muffin mixture among prepared pans.
  2. Bake in preheated oven for 22-25 minutes or until a skewer inserted into the centres of the muffins comes out clean. Remove from oven and set aside for 5 minutes. Turn onto a wire rack to cool completely.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)