Home Recipes Savoury Tomato, Bacon and Spinach Muffins

Savoury Tomato, Bacon and Spinach Muffins

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Delicious, fluffy and flavour packed savoury muffins with cheese, tomatoes, spinach and bacon are so easy to make and can be stored ahead in the freezer to grab-and-go any time! Made from scratch in just 20 minutes, these muffins are perfect for an afternoon snack, or a tasty sandwich alternative in kids’ lunchboxes.



If you’re short on time and need something quick to grab while running out the door, these bacon and spinach muffins are the perfect, savoury solution! And they are perfect for meal prepping. These muffins can be cooked ahead of time and stored in the fridge or freezer for whenever you need to grab and go.


As well as being delicious, these muffins are really easy to make! Aside from frying the bacon first, everything can be mixed together in one bowl, so there’s no special equipment required.


Eat them warm, straight from the oven, or cold with some salad or green tomato chutney on the side for an easy lunch. They are so convenient to pop into lunchboxes and also make a handy after-school snack.

top-view-of-muffins-topped-with-tomato-slices


Why you’ll love this recipe

  • Quick and easy – You’ll only need 20 minutes and there’s no fancy equipment required for this recipe.
  • Pantry-friendly – made with common pantry staples like flour, butter, eggs and veggies.
  • Kid-friendly – perfect for toddlers and kids of all ages. This is also a fun recipe to make with kids!


What you’ll need

muffin-ingredients-full-list-on-white-board


** This post contains tips and a guide for making these bacon spinach muffins. For the full ingredient quantities and instructions, see the recipe card below.

  • Bacon – you’ll need three rashers of bacon (around 250 grams). For vegetarian muffins, the bacon can be skipped or replaced with 1/3 cup feta. Or, swap it for ham, chicken or chopped chorizo (yum!).
  • Flour – self raising flour is needed for this recipe. I used white, but you can easily swap for wholemeal (whole wheat) flour, or a combination of white and wholemeal.
  • Butter – chilled butter is rubbed into the flour.
  • Eggs – to give the muffins structure and their fluffy texture.
  • Shredded cheese – I used tasty cheese for the savoury flavour. But cheddar will also work! Avoid mozzarella, as it doesn’t have enough flavour.
  • Spinach leaves – Fresh baby spinach leaves, roughly chopped.
  • Tomatoes – I used a mix of cherry tomatoes and sun-dried tomatoes for a little extra flavour. If using sun-dried tomatoes, I suggest using fresh deli tomatoes rather than from a jar. For me, the flavour was much better using fresh!
  • Buttermilk – Ok- I rarely have fresh buttermilk at home! If you are planning ahead and have time to get some, great. But if you want a batch of these muffins right away and don’t have any, no problem! Simply mix 2-3 teaspoons of lemon juice or white vinegar to 2 cups of milk and stir. Set aside while you prepare the rest of the ingredients and you’ve got some homemade buttermilk!
  • Salt and pepper – to season.
  • Optional – while these muffins are fabulous just the way they are, they can also be customised to suit your favourite add-ins (up to 1 cup of extras), like roasted pumpkin or sweet potato, grated carrot or zucchini (salt and leave for 10 minutes, before squeezing out excess water), or some corn, chopped chives or chunks of feta cheese. Cooked mushrooms and capsicum (bell peppers) are great too. Let your imagination run wild!
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Step by step instructions


Step 1. Fry the bacon pieces in a pan until browned and crispy. Set aside.


Step 2. Using your fingers, rub the butter pieces into the flour in a large mixing bowl until the mixture resembles fine crumbs. This step can also be completed in a food processor, if you have one.


Step 3. Add all of the ingredients into the bowl and stir until combined (don’t over-mix). Bake in muffin trays (with or without paper casing) until fluffy and cooked through. You can test if a muffin is cooked by inserting a wooden skewer into the middle. If it comes out clean, with a few crumbs, then the muffin is cooked. Allow the muffins to cool on a wire rack, or let them sit for a few minutes and eat them warm from the oven!

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Handy tips

  • Grease your muffin tray properly and use a good quality, non-stick muffin tray. If using a traditional muffin tray, you can also use baking paper or muffin cases to prevent sticking and to protect the muffins in the freezer.
  • The muffins will rise a lot in the oven. Don’t fill them any further than ¾ full, to give the muffins nice round tops and prevent overflowing.
  • Don’t over-stir the mixture! The most important rule of muffin baking is to not over-stir the mixture. Instead, gently fold until all of the ingredients are just combined. The final mix should be thick and floury.
  • Cool them down. Once you remove the muffins from the oven, let them site in the pan for a few minutes before transferring to the wire cooling rack. This step is important, especially for muffins that aren’t in a muffin case, as it will stop them from falling apart. But, don’t leave them more than a few minutes, or they will go soggy in the tray!
  • This recipe makes 14 muffins, but the recipe can be easily multiplied to make more to feed a hungry crowd or to store in the freezer for easy lunches.
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For more kid and toddler lunch box ideas, check out these recipes. Or for tips on time saving and bulk baking school lunches, see this post here.

To save time and money on healthy school and toddler lunches, see my 50 Healthy School Snacks E-BOOK! It also contains a bonus Guide to Making 2 Minute Lunches.

If you try these bacon and spinach savoury muffins, I’d love to hear about it! Feel free to leave a comment below and let me know your favourite, or send me a message. For more lunchbox inspiration, tips and to share your own recipes and creations, head over to my Facebook Group; Healthy Lunchboxes Australia.

top-view-of-muffins-topped-with-tomato-slices

Bacon Spinach Muffins

Delicious, fluffy and flavour packed savoury muffins with cheese, tomatoes, spinach and bacon are so easy to make and can be stored ahead in the freezer to grab-and-go any time! Made from scratch in just 20 minutes, these muffins are perfect for an afternoon snack, or a tasty sandwich alternative in kids’ lunchboxes.
5 from 1 vote
Print Pin Rate
Course: lunch, lunchbox, Side Dish
Cuisine: Australian
Keyword: Bacon spinach muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 20 minutes
Servings: 14
Calories: 187kcal
Author: Andrea Geddes

Ingredients

  • 3 rashers bacon (about 250 grams) rindless, finely chopped. Or sub the bacon for chorizo, leftover chicken or shredded ham.
  • 2 cups self raising flour
  • 1/3 cup butter 80 grams, chilled and cubed
  • 2 eggs
  • 1 1/2 cups tasty cheese shredded. Low fat cheese can be used, if preferred.
  • 2 cups baby spinach fresh leaves, chopped
  • 1/3 cup sun dried tomatoes chopped. Or use chopped cherry tomatoes instead- or a mix of both, plus extra for topping
  • salt and pepper
  • 2 cups buttermilk or see the notes above for homemade buttermilk.

** OPTIONAL ADD-INS ** Choose up to 1 cup total of extras

  • roasted pumpkin or sweet potato
  • grated carrot
  • grated zucchini
  • feta use 1/3 cup
  • olives
  • corn frozen or canned
  • chives use 1/4 cup

Instructions

  • Pre-heat the oven to 180 °C (356F). Lightly grease or line enough muffin trays for 14 muffins.
  • Fry the bacon in a frying pan over high heat, until the bacon has browned and become crispy. Set aside.
  • While the bacon is cooking, use your fingers to rub the chilled butter into the flour in a large mixing bowl, until the butter disappears and the mixture resembles fine crumbs. This step can also be done in a food processor with a plastic blade, if preferred.
  • Add all of the remaining ingredients, including the bacon, into the mixing bowl with the flour. Stir until just combined and wet, without over-mixing.
  • Divide the mixture evenly between around 14 muffin holes (the amount will vary depending on the size of your muffin tray). Fill each hole no more than 3/4 full, for nice round tops and to prevent over-flowing. Top each muffin with a slice of extra cherry tomato.
  • Bake for around 15-20 minutes, or until the muffins are golden on the top and completely cooked through. You can test the muffins by adding a wooden skewer into the middle. If it comes out clean with a few crumbs, they are ready.
  • Allow the muffins to sit in the tray for a few minutes, before transferring to a wire rack to cool completely. Enjoy warm, or store in an airtight container in the fridge for up to 3 days. Enjoy!

Notes

  1. Grease your muffin tray properly and use a good quality, non-stick muffin tray. If using a traditional muffin tray, you can also use baking paper or muffin cases to prevent sticking and to protect the muffins in the freezer.
  2. The muffins will rise a lot in the oven. Don’t fill them any further than ¾ full, to give the muffins nice round tops and prevent overflowing.
  3. Don’t over-stir the mixture! The most important rule of muffin baking is to not over-stir the mixture. Instead, gently fold until all of the ingredients are just combined. The final mix should be thick and floury.
  4. Cool them down. Once you remove the muffins from the oven, let them site in the pan for a few minutes before transferring to the wire cooling rack. This step is important, especially for muffins that aren’t in a muffin case, as it will stop them from falling apart. But, don’t leave them more than a few minutes, or they will go soggy in the tray!
  5. While these muffins are fabulous just the way they are, they can also be customised to suit your favourite add-ins (up to 1 cup of extras), like roasted pumpkin or sweet potato, grated carrot or zucchini (salt and leave for 10 minutes, before squeezing out excess water), or some corn, chopped chives or chunks of feta cheese. Cooked mushrooms and capsicum (bell peppers) are great too. Let your imagination run wild!
Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 187kcal | Carbohydrates: 17g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 164mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 693IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 1mg

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