Bacon and fresh herb muffins

These quick savoury muffins are perfect for morning tea or a picnic. If you want to spice them up a little, add a teaspoon of dried chilli flakes.

  • 30 mins cooking
  • Makes 18 Item
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Bacon and fresh herb muffins
  • 6 rindless bacon slices (480g), chopped finely
  • 3 cup (450g) self-raising flour
  • 60 gram (2 ounces) butter, chopped
  • 1 tablespoon coarsely chopped fresh basil
  • 2 tablespoon coarsely chopped fresh chives
  • 2 teaspoon coarsely chopped fresh oregano
  • 3/4 cup (60g) grated parmesan cheese
  • 2 eggs, beaten lightly
  • 1 cup (250ml) milk


Bacon and fresh herb muffins
  • 1
    Preheat oven to 200°C/400°F. Grease 18 holes of two 12-hole (⅓-cup/80ml) muffin pans.
  • 2
    Cook bacon in small frying pan until crisp. Drain on absorbent paper towel.
  • 3
    Place flour in large bowl; rub in butter. Add bacon, herbs and cheese, then combined eggs and milk. Mix, using a fork, until ingredients are just combined (mixture should be coarse and lumpy). Spoon mixture into pan holes.
  • 4
    Bake muffins about 20 minutes. Serve warm or cooled.


Muffins can be kept in an airtight container for 2 days or frozen for up to 2 months.