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Super Muffins
Prep Time
20min
Cook Time
25min
Total Time
45min
Serves
12
Ingredients
Muffin mix:
200 g Eskort Streaky Bacon
750 ml flour
375 ml castor sugar
45 ml baking powder
5 ml salt
3 eggs
250 ml oil
250 ml buttermilk
Muffin fillings:
Salted dark chocolate and banana
85 ml cocoa powder
250 ml dark chocolate chopped
2 ripe bananas
15 ml coarse salt
Apple crumble & peanut butter
2 Granny Smith apples, grated
65 ml peanut butter
65 ml butter
65 ml desiccated coconut
65 ml flour
Berry and white chocolate
250 ml mixed frozen berries
125 ml white chocolate
125 ml caster sugar
Avo, leek and Parmesan
1 large avocado
250 ml thinly sliced leeks
250 ml Parmesan cheese
5 ml black pepper
To Serve
extra grated cheese
cream cheese to spread
fresh farm butter
Method
Muffin:
Preheat the oven to 180° C.
Line a muffin pan with grease-proof muffin cases.
Slice bacon into small bite-sized pieces and fry in a moderately heated pan until crispy.
Remove rendered fat from the pan and allow bacon to cool.
Add the muffin ingredients and bacon to a mixing bowl and mix until well combined and a smooth batter forms.
Salted dark chocolate and banana:
Mash bananas with a fork.
Add mashed bananas, cocoa powder, salt and chocolate chips to the muffin mixture.
Mix until all the ingredients are well combined and a smooth batter forms.
Half fill the lined muffin pans and bake for approximately 20 minutes.
Remove from the oven to cool.
Apple crumble and Peanut butter:
Grate the apples (skin on).
In a mixing bowl add the grated apples, peanut butter, flour, coconut and butter.
Rub the ingredients between the palms of your hands until crumbled.
Spoon the premixed muffin batter into the muffin cups and top with 30 ml of crumble mixture.
Bake for 15 – 20 minutes.
Remove from the oven to cool.
Mixed berry and white chocolate:
In a mixing bowl, add frozen mixed berries and sprinkle with castor sugar.
Defrost the berries.
Finely chop white chocolate and add to the berries.
Swirl the berry mixture through the muffin batter and spoon into the muffin cups.
Bake for 15 – 20 minutes.
Avo, leek and Parmesan cheese:
In a small bowl, mash the avo with a fork.
Finely grate the Parmesan cheese and thinly slice the leeks.
Add the avo, Parmesan, leeks and black pepper to the batter and spoon into muffin cups.
Bake for 15 – 20 minutes.
Serve
Serve with extra grated cheese and a generous spread of cream cheese or fresh farm butter.
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