Rustic bacon and cheese muffins are tasty savory cakes perfect for accompanying appetizers or serving in place of bread. Rich and flavorful, the rustic bacon and cheese muffins lend themselves to many variations and become a convenient way to use up leftovers. Whatever you have, you can use: bacon, pork cheek, speck, cooked ham—whatever you prefer, and they’ll always be delicious.
Not to be missed
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1.04 cups flour
- 1.41 oz bacon
- 0.71 oz parmesan cheese
- 0.88 oz gruyere
- 1.69 tbsp milk
- 1.69 tbsp rice oil (or other oil of choice)
- 1/2 tsp turmeric powder
- 1/2 packet baking powder for savory cakes
Tools
- 1 Bowl
- 1 Whisk
- 6 Muffin Cases
- 1 Cake Tester
Steps
In a bowl, beat the eggs with a whisk then add the rice oil, milk, parmesan (a pinch of salt if desired), flour, turmeric, and baking powder for savory cakes. Mix well to combine all the ingredients. Then add the diced bacon and gruyere. Distribute the batter into the muffin cases and bake in a preheated oven at 356°F for 15 minutes in static mode and another 10 minutes in ventilated mode. When the muffins are ready (always check with a skewer test), let them cool on a wire rack before serving.
Notes
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