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:
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 - see tips)
- 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.