I saw this savory Bacon and Cheese Muffins recipe on Citterio’s fan page. The company suggests making them as mini muffins, but I have no use for mini things. So today I adapted the recipe to fit my muffin liners and decided to try them. I hope they inspire you because I really enjoyed them, and you can fill them with many other variations compared to mine.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 431.72 (Kcal)
- Carbohydrates 41.77 (g) of which sugars 3.27 (g)
- Proteins 17.44 (g)
- Fat 23.20 (g) of which saturated 7.87 (g)of which unsaturated 14.41 (g)
- Fibers 1.66 (g)
- Sodium 356.82 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 8 Bacon and Cheese Muffins
- 1.6 cups All-purpose flour (Molino Rossetto)
- 0.85 cups Milk
- 2.8 oz Parmesan cheese (grated)
- 3.5 tbsp Vegetable oil
- 2 Eggs
- 1 packet Baking powder
- to taste Mayonnaise
- to taste Thyme
- 1 pinch Salt
- 1 pinch Black pepper
- to taste Chives
Tools to prepare the savory muffins
- 1 Oven
- 1 Electric whisk
- 1 Muffin mold
- 12 Muffin liners
- 1 Scale
- 1 Bowl
- 1 Knife
Preparation of Bacon and Cheese Muffins
Savory muffins are as easy to prepare as sweet ones; all you need is a bowl, an electric whisk, and muffin molds.
The first thing to do is preheat the oven in static mode to 356°F.
In a bowl, mix the eggs with vegetable oil and milk. Then add the flour by spoonfuls, a pinch of salt and black pepper, the chives, and mix well.
At this point, add the grated Parmesan or the cheese of your choice and the packet of baking powder.
Pour the mixture into the muffin liners without exceeding halfway; they will puff up nicely during baking.
Sprinkle the surface of the muffins with dried thyme before baking them, and let them cook for about 15-20 minutes. They should be nicely golden on the outside. Always do the toothpick test before turning off the oven.
When our savory muffins are completely cold, we will cut them horizontally.
Now we spread a bit of mayonnaise and place a slice of bacon. This time I didn’t sear it in the pan as I usually do with bacon, but I will next time because I like it better cooked.
Finally, close with the other half of the muffin and place a piece of bacon with some fresh thyme leaves on top.
Enjoy your meal!!!
Storage:
Bacon and Cheese Muffins can be stored in a cake container for up to two or three days, of course, without filling them so the bacon and mayonnaise won’t cause any issues.
Variations:
Of course, you can fill these savory muffins as you like or with things you have in the fridge. I tried the Mortadella and Paccasassi version, and they were excellent too.
Other Savory Muffins:
A while ago, I presented this recipe for Ham and Cheese Muffins, and they were very well received as well.
