Bacon and parmesan muffins


I rarely get around to baking, but this morning my hubby was in for a real treat. While he was busy fixing up our dining room door, I neatly set out all the ingredient to bake these amazing savoury muffins. Within a few minutes they were in the oven, and while rising to perfection, the whole house was filled with its lovely aroma.

Laying out wax paper in your muffin pan works extremely well: it keeps the muffins fresher for longer and eliminates the effort of scrubbing an odd-shaped object in your sink.  These are a perfect tea time treat and works brilliantly for lunch boxes.



250 g bacon, diced

2 spring onions, chopped

80 g Parmesan cheese, grated

300 g flour

15 ml baking powder

1 egg

250 ml milk

50 ml butter, melted


1. Preheat the oven to 180 degrees. Lay out wax paper in a muffin pan (this recipe makes six large muffins).

2. Fry the bacon until crispy. You don’t need oil to achieve this, the fat in the bacon is sufficient. Set aside to cool.

3. Sift the flour and baking powder into a mixing bowl. Add the Parmesan cheese.

4. In a separate bowl, whisk together the butter, milk and egg.

5. Add the egg mixture to the flour mixture together with the bacon and spring onion.

6. Place spoonfuls of dough into the wax paper and bake in the oven for 25 minutes.

7. Serve with a sweet cup of tea and lots of butter.


3 thoughts on “Bacon and parmesan muffins

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