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.