This recipe comes (with a little twist) from my recipe file from that interesting year I attempted to be a Consumer Studies teacher at a High School. Although the most stressful part of the job, the practical classes were also the most fun. I often think back to that year while I am cooking in my tiny kitchen and think about how I could have done things much better. That was my first year of teaching. I was not very good. But we grow and we learn. That is what makes us better cooks, and better teachers. So I dedicate (if I even have the right to do something like that) this post to all the wonderful teachers (especially my then subject head and now good friend) and the first students that I have ever taught - in 2011.
This recipe is perfect for my tiny muffin pan because it makes 6 muffins! Exactly what we want for breakfast.
1 cup (250 ml) All purpose flour
7,5 ml Baking powder
1 ml Salt
0,5 ml Chilli pepper powder
1 small Onion, finely chopped
1/4 cup Green onion, finely chopped
50 g Bacon, chopped
50 g (125 ml) Cheddar cheese
1 Egg (I added the whites of two eggs that I had left over from making custard)
40 ml Sunflower oil (or Peanut oil)
125 ml Milk
7,5 ml Baking powder
1 ml Salt
0,5 ml Chilli pepper powder
1 small Onion, finely chopped
1/4 cup Green onion, finely chopped
50 g Bacon, chopped
50 g (125 ml) Cheddar cheese
1 Egg (I added the whites of two eggs that I had left over from making custard)
40 ml Sunflower oil (or Peanut oil)
125 ml Milk
1. Preheat the oven to 200˚C. I have a small toaster oven and baked them at 180˚C but I guess for big ovens use 200˚C.
2. In a frying pan, heat enough olive oil to cover the bottom of the pan. Fry the onion until soft and transluscent. In the same pan, fry the bacon and add the green onion. Then, remove pan from heat and set aside.
3. In a medium bowl, sift the flour, baking powder, salt and pepper together.
4. In a seperate bowl, beat the egg, oil and milk together.
5. Add the liquid ingrediens to the dry ingredients and mix until combined. Don't over mix.
6. Add the onion and bacon mixture and mix until just combined.
7. Spoon the batter into prepared muffin tin.
2. In a frying pan, heat enough olive oil to cover the bottom of the pan. Fry the onion until soft and transluscent. In the same pan, fry the bacon and add the green onion. Then, remove pan from heat and set aside.
3. In a medium bowl, sift the flour, baking powder, salt and pepper together.
4. In a seperate bowl, beat the egg, oil and milk together.
5. Add the liquid ingrediens to the dry ingredients and mix until combined. Don't over mix.
6. Add the onion and bacon mixture and mix until just combined.
7. Spoon the batter into prepared muffin tin.
I had some batter left over after filling up the muffin tray, so I poured the rest of it into a prepared bread pan and I ended up with 6 muffins and a quirky muffin-bread..
