in Recipes

Bacon muffins with buttermilk and Parmesan

updated

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Ingredients for 6 servings:

  • 100 g bacon
  • 1 tbsp crackling lard
  • 8 tbsp rapeseed oil
  • 200 ml buttermilk
  • 2 eggs
  • 2 tsp, leveled salt
  • 1 pinch of sugar
  • 300 g flour
  • 1 packet of baking powder
  • 2 tbsp oregano, dried
  • 30 g Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Ingredients for 12 – 14 pieces

Preheat the oven to 160°C (325°F). Grease a 12-hole muffin tin or use silicone baking cups. Dice the bacon and fry in 1 tablespoon of lard until crispy. Whisk the oil with the buttermilk, eggs, sugar, and salt until smooth. Sift the flour with the baking powder and mix with the buttermilk and oil mixture to form a thick batter. Stir in the bacon cubes, oregano, and Parmesan cheese. Pour into the baking cups and bake for 20-25 minutes. Serve hot, perhaps with a raw vegetable salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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