Pea and bacon mini muffins recipe

  • Makes 24
  • 15 mins to prepare and 12 mins to cook
  • 50 calories / serving
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These speedy savoury muffins are perfect for packing away into a lunchbox or picnic hamper. The delicious sweet and salty flavours of peas and smoky bacon are complemented by tangy Cheddar and salty Parmesan, while an optional pinch of cayenne pepper adds a hint of spice.  

Preheat the oven to gas 4, 180°C, fan 160°C. Grease the holes of 2 x 12 mini muffin trays.

Heat a frying pan over a medium-high heat and fry the bacon until lightly crisp and golden. Transfer to a plate lined with kitchen paper and set aside to cool slightly.

In a medium bowl, mix together the flour, baking powder, 1/2 tsp salt and cayenne pepper, if using, and cheeses. In a separate jug, mix together the egg, milk, cooked bacon and peas. Add the wet ingredients to the dry ones and mix until just combined (do not overmix or the muffins will be tough). Divide the mixture between the muffin trays, filling each hole to the top, and bake for 12 minutes, or until golden and springy to the touch. Serve warm or at room temperature.

Tip: For a vegetarian version, swap the Parmesan for more Cheddar and replace the bacon with chargrilled red peppers. 

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  • Ingredients

  • butter or olive oil, for greasing
  • 4 rashers smoked streaky bacon, finely chopped
  • 150g self-raising flour
  • ½ tsp baking powder
  • pinch cayenne pepper (optional)
  • 50g (2oz) mature Cheddar cheese, finely grated
  • 25g (1oz) Parmesan cheese, finely grated
  • 1 large egg
  • 125ml (4fl oz) milk
  • 75g (3oz) frozen petit pois, defrosted
  • Energy 210kj 50kcal 3%
  • Fat 2g 3%
  • Saturates 1g 6%
  • Sugars 1g 1%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 5.9g Protein 2.3g Fibre 0.4g


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