I made these Kumara and Bacon Mini Muffins a few weeks ago when we had a long weekend. We were away with my parents ‘up North’ and I wanted something that I could snack on when I was feeling peckish. Mum usually has chips and dip, along with crackers and cheese on hand, which I wanted to avoid.
The muffins had a nice savoury flavour to them and were delicious heated a little with a smear of butter (yeah, I could’ve just eaten the chips and dip). I think they would also make a great snack to take to work or school in the lunchbox. Mum reckoned they would be great made in a jumbo muffin tin (cooking times would differ) with a green salad for a lunch or light dinner. Keep this recipe in mind for after Christmas too – you could swap out the bacon for leftover ham.
1 ½ cups self raising flour
½ teaspoon rubbed parsley
½ teaspoon sweet basil
½ teaspoon curry powder
2 teaspoons brown sugar
½ teaspoon salt
½ cup grated cheese
2 – 4 rashers bacon, cooked and chopped into small pieces
1 cup milk
30g butter, melted
1 cup mashed kumara (I used orange kumara, but whatever variety is your fave will be fine)
¼ cup sunflower seeds
Preheat the oven to 190°C. Grease 2 x 12 hole mini muffin trays.
In a large bowl mix together the flour, parsley, basil, curry powder, sugar, salt, cheese and bacon.
In a separate bowl, whisk together the milk, egg and butter. Add the whisked mixture to the dry ingredients, along with the mashed kumara. Mix together until just combined.
Divide the mixture between the prepared muffin holes and sprinkle the sunflower seeds over the top. Bake for 10 –12 minutes or until golden.