Bacon Cheese And Chives Muffins


250gms diced bacon

2 cups plain flour

1 1/2 tablespoons white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 teaspoons garlic powder

1 tablespoon dried chives

1/3 cup grated Parmesan cheese

125g grated Cheddar cheese

1 egg, beaten

1/2 cup milk

1/2 cup vegetable oil

1/2 tin Cream of Asparagus condensed soup


Fry the bacon in a frypan and cook over a medium high heat until evenly browned.

Drain, and set aside.

Preheat oven to 200°C, and lightly grease a muffin tray.

In a large mixing bowl, combine the flour, sugar, baking powder, salt, garlic powder, chives, parmesan and cheddar cheeses and bacon.

Combine the beaten egg, milk and Cream of Asparagus soup and vegetable oil.

Mix into the dry ingredients and stir together just to moisten.

Spoon the batter into prepared muffin tins and bake at 200°C for 20-25 minutes, or until cooked.

*Note: You can replace the Cream of Asparagus Soup with any flavoured creamy condensed soup for variety - Cream of Chicken Soup; Cream of Mushroom Soup; Cream of Celery Soup - so long as it is a savoury soup.

Back to Muffins from Bacon Cheese And Chives Muffins