Parsnip and Bacon Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My mum pulled this out of a magazine many years ago...I love them...they freeze well and are handy to grab in the morning and take to work if you don't have time for breakfast. Ingredients:
300 g self raising flour |
1 1/2 teaspoons baking powder |
1 teaspoon mustard powder |
250 g parsnips, peeled and grated |
8 fluid ounces milk |
4 tablespoons sunflower oil |
1 egg |
125 g streaky bacon, de-rinded and snipped |
salt and black pepper |
Directions:
1. Set oven to Gas 7/425F/220°C.
2. Sift the flour, baking powder and mustard powder into a bowl.
3. Add the parsnips, milk, oil, egg and half the bacon.
4. Season well.
5. Beat until blended but do not overbeat.
6. Spoon into muffin cases and sprinkle the rest of the bacon on top.
7. Bake just above the centre of the oven for 20 minutes or until well risen.
8. Cool in the tin for 2 minutes and then on a wire rack.
9. Serve warm and buttered or cool and freeze and eat within 2 months.
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