A Delicious Combination of textures and flavours, these Deluxe Bacon & Vege Muffins are my go to savoury platter!
Posted November 25, 2014, Updated January 6, 2025
This title really is a little uninspiring considering just how delicious these muffins are, but unless I list all the deliciousnesss that goes into them I cannot think of a better name!
This recipe came from a very generous person who offered to share the recipe they used when they did catering. It is so packed with a wide variety of ingredients I was wondering how the final result would turn out – and I was so impressed, they are light, delicious and totally good for you!
My savoury muffins are usually totally basic cheese and ham, maybe some spices thrown in but not very exciting at all. So when asked to make muffins for a morning tea recently I knew it was time to step outside my comfort zone and get some muffin recipes that are packed full of flavour. There are lots of ingredients for one little muffin but they all work so well together.
You can modify these to suit your tastes, different cheeses, go fancy or just use your basic strong cheddar cheese like Tasty, or add Feta, Gruyere or Gouda – whatever you like!
Now onto my recipe for my Deluxe Bacon & Vege Muffins!
Deluxe Bacon & Vege Muffins
The most delicious version of a savoury muffin that I have tried. I adore this combination of flavours and textures!
Ingredients
- 1 Cup Milk, 250ml
- 1 Tablespoon White Vinegar or Lemon Juice
- 75g Butter, melted
- 120 g Bacon
- 2 Carrots, large, 260 g, peeled, grated
- 1 Zucchini, large, 140 g, peeled, grated
- 1 Cup Cheese, 100 g, grated - suggest Gruyere, Gouda, Feta or hard aged cheddar
- 3 Spring Onions, finely chopped
- ½ Cup Fresh Parsley, 15 g, finely diced
- 2 Eggs
- 2 Cups Plain White Flour, 300 g
- 4 teaspoons Baking Powder
- ½ teaspoons Fine Salt
- 2 teaspoons White Sugar or Honey
- Pinch Cayenne Pepper
- Pumpkin & Sunflower Seeds
Instructions
- Preheat the oven to 200°C. Grease a large 12 hole muffin tin thoroughly to prevent sticking.
- To make your own buttermilk, in a one cup measure, add the white vinegar and top up to 250 ml with milk, stir and set aside
- Fry the bacon in a pan with a small dash of butter until crispy, remove the bacon onto a wooden board and reserve the liquid bacon fat. Set the bacon aside to slightly cool, then finely dice
- Melt the butter in a small cup in the microwave and set aside to cool slightly.
- Grate the carrot, zucchini and cheese, finely slice the spring onions and finely dice the parsley then set them aside.
- In a large bowl, combine the melted butter, 1 Tablespoon of reserved bacon fat, eggs, and prepared buttermilk and whisk together well
- Add the bacon pieces, carrot, zucchini, cheese spring onions, and parsley, stirring to combine with a large wooden spoon.
- In a separate bowl, add the flour, baking powder, salt, sugar, and cayenne pepper and mix to combine well.
- Add the dry ingredients to the wet mixture and gently fold until just combined, ensuring no pockets of flour remain.
- Spoon the mixture into the prepared muffin holes ⅔ full. Sprinkle with a few sesame and pumpkin seeds
- Bake for 15 minutes until golden and the muffins spring back to the touch. Cool in the tins for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Serve warm, with butter or on their own. Store in an airtight container for up to 3 days. These muffins freeze well.
- Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 358Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 82mgSodium: 922mgCarbohydrates: 29gFiber: 3gSugar: 6gProtein: 16g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
These are delicious and the perfect recipe to double to make a batch for the freezer for just in case moments. I hope you enjoy this recipe, for more delicious recipes check out my Sweet Treats tab and be sure to follow me on Facebook here.
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Happy Baking!
Anna
Erin Humphrey says
I make these constantly now, they are the best & you can swap out the veges, I have spinach going crazy in the garden, so it’s bacon, feta & spinach! Thanks!
justamumnz says
Wonderful! ??
Leanne Sinclair says
Love these, make them most weekends for work lunches during the week.
justamumnz says
Awesome!
Virginia says
Love this perfect for my boys lunches and I love to eat them warm
Virginia says
Love this perfect from my boys lunches and i love to eat them warm
Dannielle @ Zamamabakes says
Such a delicious combination of ingredients. I’ll be filing this little treasure of a recipe somewhere nice and safe.
Thanks for joining in for another week of Fabulous Foodie Fridays fun. xx
justamumnz says
Thanks Dannielle – it is my favourite savoury muffin, so so yummy! Thanks for stopping by 😀
Jody says
Just wondering what I can substitute for the parsley? Can you use dry herbs?
justamumnz says
I used fresh coriander the other day and it was lovely. Otherwise if you only have dried use a small amount and perhaps cook it off first with the bacon to release the flavours 🙂
Lauren @ Create Bake Make says
Great recipe! I like to make savoury muffins to have in the freezer – they are perfect snacks for the boys (and me too!) Thanks for joining us this week, I hope you have a lovely weekend x