Another Recipe Here, now I will admit that these are a bit of an acquired taste, as they do taste like bacon and egg locked away inside a soft muffin. Great with breakfasts, but they have an unusual texture due to the Polenta. But if you don't mind a certain texture, then these should be perfect. They should keep for a few days, and are great whether you want to eat them with dinner or not! Dead easy to make, if you're a fan of these savoury treats then this should be one to add to the recipe books!
Ingredients (Makes 12 Muffins);
- 125g Bacon, Diced
- 150g Polenta
- 150g Plain Flour, sifted
- 1/4 tsp Ground Black Pepper
- 1 tbsp Baking Powder
- 2 Large Eggs, slightly beaten
- 230ml Milk
- 1 tbsp Vegetable oil
- 1 tsp Maple Syrup
- 1 tbsp Chopped Fresh Herbs, e.g Basil
First put the bacon in a large Frying pan, and fry until crisp and golden. Remove bacon, and put onto a separate plate. If there is any oil in the pan, keep it. Add the vegetable oil to the pan. Preheat the oven to Gas Mark 7 / 220'C / 425'F. Put all the dry ingredients into a large mixing bowl, and add the crispy bacon, eggs, milk, bacon fat or oil, syrup and herbs. Mix quickly to make a course streaky Batter. Don't beat the mixture or overmix it. Spoon the mixture into the muffin tins, filling them about 2/3 full. Bake for 15 minutes until lightly golden or just firm to the touch. After full cooling, they can be frozen for up to a month. As always, Enjoy!
Make sure the pieces of bacon are nice and small, and you can use the bacon fat into the pan as well, so don't discard it
It is easy to burn the bacon, so be careful when heating it up, and keep moving it around the pan
All The dry ingredients go into a bowl to be roughly mixed together with a wooden spoon
Now add the other ingredients, and mix it quickly for the batter to form correctly
The batter will be streaky, and is slightly gritty in texture due to the polenta, this is what you want
Fill the muffin cases about 2 thirds full and bake in the oven....
Enjoy warm immediately, or within 24 hours. Or freeze them for up to a month
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