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Mez's Savoury Muffins
Mez's Savoury Muffins

Guest Recipe: Mez’s Cheese and Bacon Muffins

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Skinnymixer’s Cheese and Bacon Muffins are a very special guest recipe from our very own Mez! Cheesy, crispy bacon and the fluffiest muffins.

When Mez made some of these Cheese and Bacon Muffins for the Skinnymixers HQ they were gone in a flash!

We also recently discovered recently that the modern day muffin actually originated from America, which seems very fitting with our NEW SkinnyAmerica cookbook – landing September 27th.

Before you make what are quite possibly the best savoury muffins I’ve ever tasted, Mez has an extra special message about this recipe. 

A Message from Mez

My girls attend a great school that always gives back to its community. It’s a value I hope they carry with them throughout their lives.

This term, the school launched an initiative to donate soup and muffins to the homeless every Tuesday during Term 3.
Like all good bakers, I found myself at 8 p.m. pondering what kind of muffin I should bake to donate. It made perfect sense to me that a savoury muffin would pair well with the soup I was donating. Bacon and cheese muffins came to mind. I searched online for recipes, but none of them appealed to me. I decided to wing it and create a recipe I knew would be better than anything I could find online.

I wanted the bacon flavour to really stand out, so frying it in a pan beforehand was a must. When the tray came out of the oven, I was ecstatic. I could tell they were a winner—they looked delicious and were fluffy on the inside.

My family, along with Nik and Grant, loved them, so we knew they had to be shared with the Skinny Community.

What you will need:

Mez's Savoury Muffins

Guest Recipe: Mez's Cheese and Bacon Muffins

4.91 from 11 votes
Print Pin Rate
Course: Breakfast, lunchbox, Snack, Thermomix
Cuisine: American
Keyword: budget, Freezer Friendly, Gluten Free, Thermomix
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 12
Calories: 327kcal

Ingredients

  • 200 g streaky bacon - cubed small
  • 160 g extra sharp cheddar cheese - cubed
  • 30 g Parmesan cheese - cubed
  • 300 g self raising flour - (gluten-free if required)
  • 150 g cultured buttermilk - (or milk of choice mixed with 2 tsp vinegar)
  • 100 g salted butter - melted (dairy-free if required + pinch salt)
  • 2 eggs
  • 1 tsp onion powder - or fresh spring onion, chopped
  • ½ tsp salt
  • extra cheese to sprinkle on top - optional

Instructions

Thermo cooker

  • Preheat your fan-forced oven to 180°C or 355°F and pan fry your bacon until crispy.
  • Add cheeses to mixer bowl and blend 3 sec/speed 6/MC on.
  • Add remaining ingredients except bacon in the order as listed and blend for 4 sec/speed 4/MC on. Scrape mixer bowl down.
  • Add bacon and combine for 10 sec/speed 2/MC on - use spatula to assist. It is a very thick batter.
  • Divide your batter evenly between 12 muffin cases, sprinkle with optional extra cheese on each muffin and bake in the oven for 15 – 20 min until a skewer comes out clean. Note - The batter will be thick.

Conventional

  • Preheat your fan-forced oven to 180°C or 355°F and pan fry your bacon until crispy.
  • Grate the cheese and add it to a large mixing bowl.
  • Add the flour, cooked bacon, and onion powder to the mixing bowl. Stir to combine with the cheese.
  • In a jug, beat together the eggs, buttermilk, and melted butter until well combined. Pour this mixture into the dry ingredients and gently fold until just combined. Do not overmix.
  • Divide your batter evenly between 12 muffin cases, sprinkle with extra cheese on each muffin and bake in the oven for 15 – 20 min until a skewer comes out clean. Note - The batter will be thick.

Notes

Store in an airtight container for 2-3 days, best served warm. These are freezer friendly as well. 
Egg Free: Replace eggs with 2 Tbsp water, 2 tsp baking powder and 1 tsp oil.
Dairy Free: Use dairy-free cheeses and add 1 Tbsp nutritional yeast flakes. 
Vegetarian: Replace bacon with onion and pan fry to caramelise and replace onion powder with garlic powder. 
Low Fodmap: Replace onion with dried chives, fresh chives or the green part only of spring onions. Use gluten-free self raising flour and lactose-free cheese. 
Halved/Doubled: This recipe can be halved or doubled. To double, mix in the Thermomix in 2 batches.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition

Calories: 327kcal | Carbohydrates: 19g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 561mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 422IU | Vitamin C: 0.05mg | Calcium: 149mg | Iron: 0.4mg
  1. 5 stars
    These muffins are a winner in my house. I used Gluten free SR flour and they worked out perfectly. Even non gluten free people were amazed at how great they taste.

  2. The muffins are also great with sundried tomato strips and/or spinach leaves (cut in half). I made the conventional way with White Wings GF SR flour and possibly due the GF flour I added a little more buttermilk (maybe 10g more) – the batter wasn’t quite as thick (I spooned into the muffin tins, but it was easier to work with)

  3. 5 stars
    DELICIOUS! I may have missed the part about melting the butter but still turned out well. It is a very stiff mixture but cooked beautifully.

  4. 5 stars
    Just made these. They were super delicious. Will definitely make again. The batter, as Mez says, is VERY thick. Thermie really struggled, even for 2 seconds. I ended up tipping the batter into a bowl and incorporated the bacon a bit more by hand. They took about 25 minutes to bake on 190.

  5. 5 stars
    These were delicious. I made them with gluten free self raising flour. They did not rise at all and were quite crumbly. Any suggestions on how to make it combine more?

    1. I make the conventional way (very easy) and add a little more milk (maybe 10g?) after I find out how thick the batter is. I find they aren’t as crumbly and had a better mouth feel. From photos I’ve seen, I don’t think these rise as much as sweet muffins due to the weight of the mixture

  6. 4 stars
    Very similar to a savory scone. Definitely use the sharp cheese, needs the flavour. Nice straight out of oven, not as enjoyable cold. If I make again I’ll add corn, herbs for some extra flavour.

  7. 5 stars
    These are so tasty and super easy to whip up for school lunchboxes, they freeze really well too! Another stellar recipe from Mez ❤️

  8. 5 stars
    Yum! Mine needed about 30 minutes, but I think it was my oven.
    I have a bacon hater in my house, so made without, portioned up 3 muffins, then stirred the bacon through with the spatula for the rest of us. Will have to make again when the kids aren’t home, so there’s enough to freeze

  9. 5 stars
    I did these gluten free for the first time this week for the kids lunchbox and OMG they are amazing. So good to have another option to roll in and out with. Delicious!

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