Bacon and Parmesan Muffins

Name: Bacon and Parmesan Muffins - Adina D.
Ingredients: 100 grams of smoked bacon (boneless smoked ribs) 2 tablespoons of olive oil 1 finely chopped onion 375 g of flour 1 tablespoon of baking powder 2 eggs 250 ml of milk 125 g of butter 40 g of grated che

Appetizers - Bacon and Parmesan Muffins by Adina D. - Recipia

I have made these savory muffins several times when I had leftover bacon in the fridge or when I wanted something quick for breakfast. They are also suitable as an appetizer, for a meal with several people, or simply if you want something filling but not too complicated. The onion and fried bacon add a lot of flavor, and the parmesan sprinkled on top creates a slightly crispy crust in the oven. Quick Info Total time: about 40 minutes Preparation time: 15-20 minutes Baking time: 15-20 minutes Servings: 18-20 large muffins Difficulty: easy Recipe type: savory appetizer, breakfast, snack Ingredients 100 g smoked bacon (or smoked pork belly, boneless) 2 tablespoons olive oil 1 medium onion, finely chopped 375 g flour 1 tablespoon baking powder 2 eggs 250 ml milk 125 g butter 40 g grated cheese, parmesan type (plus 2 tablespoons for garnish) Preparation method 1. Start with the bacon: cut it into small cubes. Place it in a cold pan over medium heat and let it render its fat. No additional fat is needed at this stage. Stir occasionally to prevent burning, just to brown it. 2. When the bacon starts to color, add the finely chopped onion directly over the bacon. Reduce the heat to low and cook them together until the onion softens and turns golden without browning too much. Turn off the heat and let the mixture cool slightly. 3. In a large bowl, place the dry ingredients: flour, baking powder, and 40 grams of grated parmesan. Mix quickly with a spoon or whisk to distribute evenly. 4. In a separate bowl, beat the eggs, add the milk, melted butter (not hot), and olive oil. Mix the liquids well with a fork or whisk. 5. Pour the wet ingredients over the dry ones. Add the fried bacon and onion (including the remaining fat in the pan, do not discard it). Mix briefly, just enough to eliminate dry flour. The mixture will be quite dense; do not overmix, as this will make the muffins tough. 6. Prepare the muffin tin with paper liners or grease them with a little butter. Fill each cup about three-quarters full. Sprinkle a little grated parmesan on top of each muffin (from the 2 tablespoons reserved for garnish). 7. Place the tray in the preheated oven at 180°C (moderate heat). Bake the muffins for 15-20 minutes until they turn slightly golden and pass the toothpick test (a toothpick inserted in the center should come out clean). 8. Remove the tray and let the muffins cool for a few minutes before removing them from the molds. Why I make this recipe often It’s practical because I can make many muffins at once and they keep well the next day. They can be easily packed or served at the table when someone comes over. They are good warm, but fine at room temperature too. They are not hard to make and use common ingredients. Tips and variations Tips - Do not overmix the batter after combining the ingredients, otherwise the muffins will be dense. - If the bacon is very salty or smoked, do not add any salt. - Allow the bacon and onion to cool slightly before adding them to the batter to avoid accidentally cooking the eggs. - Fill only three-quarters of the cup; the batter rises a lot while baking. Substitutions - You can use any hard cheese instead of parmesan (grana padano, pecorino). - Bacon can be replaced with smoked ham or even finely chopped leftover roast. - If you don’t have olive oil, a neutral vegetable oil will work too. Variations - For a more intense flavor, you can add a minced garlic clove along with the onion. - Add herbs (parsley or green onion) at the end for freshness. - You can add small cubes of roasted bell pepper or sautéed mushrooms, but be careful not to add too much liquid. Serving ideas - For breakfast with a fried egg or omelet on the side. - On appetizer platters, alongside cherry tomatoes or pickles. - As a savory snack for picnics or on the go. Frequently asked questions 1. Can I freeze the bacon and parmesan muffins? Yes, they can be frozen after completely cooling. Place them in a well-sealed bag or container. To consume, let them thaw at room temperature or heat them for a few minutes in the oven. 2. Can I use whole wheat flour? You can replace up to one-third of the white flour with whole wheat flour. The muffins will be slightly denser but still good. 3. Can they be made in a loaf shape? Yes, you can pour the mixture into a small loaf pan, but it will need more time in the oven (about 30-35 minutes). Check with a toothpick towards the end. 4. How long do they stay fresh? They are good for 2-3 days at room temperature in a covered container. After that, the texture changes, and they can be easily reheated. 5. Can I leave out the onion? You can omit the onion, but some flavor will be missing. If you have something else on hand, like leeks or green onions, you can try using them. Nutritional values The values are approximate, for one muffin out of 20: Calories: 160 kcal Protein: 5 g Fat: 8 g Carbohydrates: 16 g Sodium varies depending on how salty the bacon and parmesan are. They contain no added sugar, and the fiber content depends on the type of flour. Storage and reheating Savory muffins can be stored at room temperature (covered) for 2-3 days. If you want to keep them longer, you can freeze them. For reheating, place them in the oven or microwave for a few minutes, but they won’t dry out if heated briefly. If kept too long in the fridge, they may become a bit tough. It is recommended to store them at room temperature if you consume them quickly.

Bacon and Parmesan Muffins

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