I think I’m going to start a little ‘Muffin Series’ as this is the second batch of muffins I’ve knocked up recently after a long absence from baking. These ones came out perfectly – the courgette makes them lovely and moist, the gruyere is a touch of luxury and I added crispy smoky bacon as a substitute for the chorizo that was in the original recipe in an attempt to make them appeal more to my children (who aren’t into spicy foods).
I made a basic gruyere and courgette muffin batch in the past and despite loving both those ingredients I wasn’t blown away by the end result, but the addition of the bacon seems to pack in a lovely extra flavour. And I really wanted to try my hand at some savoury muffins for a change – these would be absolutely ideal for a packed lunch or snack. I had one on the side with a bowl of tomato and basil soup for lunch and it was just right!
225g of self raising flour
1 tsp baking powder
100g grated courgette
50g grated gruyere
4 rashers streaky bacon (smoked or unsmoked optional) (or 40g of chorizo cubed)
salt and pepper
175ml of milk (I substituted buttermilk as its low fat and healthier although these clearly aren’t diet food!)
75ml of light olive oil
Whisk together the milk/buttermilk, egg and olive oil. Separately mix together the courgette, gruyere and cooked crispy bacon (chopped small) and add to the flour and baking powder and season. Add the wet ingredients to the flour mixture and combine.
Spoon into muffin tins/cases (makes 6) and pop in the oven at 180C/gas 4 for ten minutes. Remove and grate a little more gruyere over the tops of the muffins before placing back in the oven for a further 15 minutes.
Linking up to Tasty Tuesdays over at Honest Mum: