Spinach, bacon & sweet potato muffins
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Time to make:
35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
$0.50 per serve
(at time of publication)
Full ingredients list:
1 teaspoon olive oil
1 small brown onion, finely chopped
100g shortcut bacon, fat trimmed, diced
125g sweet potato, finely grated
2 cups wholemeal self-raising flour
1 teaspoon baking powder
100g frozen chopped spinach, thawed
2 tablespoons chopped fresh basil
¼ cup grapeseed oil or light-flavoured olive oil
1 cup reduced-fat milk
1–2 tablespoons dukkah
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 170ºC. Line 12 holes of a ¹/³-cup capacity muffin tin with paper cases.
2 Heat the olive oil in a large non-stick frying pan over medium heat. Sauté onion and bacon for 5 minutes, or until softened. Add the sweet potato and cook for 1 minute. Set aside to cool.
3 Sift flour and baking powder into a large bowl. Return husks from sieve into bowl. Squeeze excess moisture from spinach. Add spinach, basil, sweet potato and onion mixture to flour; stir to combine. Whisk the eggs, oil and milk together in large jug. Add the wet ingredients to the dry ingredients and stir until just combined; do not over mix. Divide mixture between cases. Sprinkle with dukkah.
4 Bake muffins for 25 minutes. Set aside to cool for 5 minutes before transferring to a wire rack to cool completely.
Individually wrap the muffins in plastic wrap and freeze for up to one month.
These muffins are delicious served warm, halved and topped with a little ricotta.
About this recipe
First published: September 2019