Thursday, 13 October 2011

Bacon, parsnip & cheese brunch muffins

Here's a recipe for savoury brunch muffins I made last weekend - I suddenly realised the week had been whistling by, I can't believe its Thursday already. As some of you may be dreaming up your weekend breakfast already it seems like an opportune moment to share this. 

Savoury muffins are really easy to knock up and the tasty permutations are endless. These contain bacon and a grated parsnip. I had one lurking in the fridge and thought if you can have a carrot cake, then surely you can have a parsnip muffin. Celery, gently softened in a little butter or oil, would be good too, as would red onion or grated courgette. Add a few chopped herbs, a bit of bacon, chorizo or shredded ham, and some sort of crumbled hard cheese - experiment to your hearts content, just try to keep roughly the same flour to egg and yogurt ratios. 

Bacon, parsnip & cheese brunch muffins
6 rashers smoked streaky bacon, cut in 1cm strips
1 fat parsnip, peeled & coarsely grated
150g plain flour
100g wholemeal plain flour
2 tsp baking powder
½ tsp bicarbonate of soda 
½ tsp smoked paprika 
130g cheese, crumbled or grated (e.g. cheddar, feta, manchaego)
250g Greek (or other wholemilk) yogurt
2 eggs
4 tbsp olive oil 
Salt  & freshly ground black pepper
12 hole muffin tin, lined with cases
Preheat oven to 180°C
Fry the bacon for a few minutes until crisp but still succulent. Stir through the parsnip, turn off the heat and set aside.
In a large bowl mix together both flours, the baking powder and bicarbonate of soda and the smoked paprika. Stir though the bacon and parsnip, and about 100g of the cheese, ensuring it is well mixed.
In a small bowl beat together the yogurt, eggs, olive oil and season with a little salt and freshly ground black pepper. Pour into the large bowl with the dry ingredients and fold through to roughly combine. Don’t worry about a few lumps and bumps, or even little bits of unmixed flour, muffins, savoury and sweet, benefit greatly from a light touch.
Spoon into the muffin cases, sprinkle over the rest of the cheese and bake for about 20 minutes until deeply golden and springy to the touch. 
These are best ate whilst fresh and warm, possibly smeared with a little butter. As a bonus they also freeze really well so you could always make a double batch and freeze half for a later date. To serve, defrost then warm slightly in the oven to bring them back to life.


  1. Those look scrumptious and I've never put vegetables in a muffin so this is definitely one I will try !

  2. Thanks for your comment! I'm not normally a fan of hiding veg for kids (they always find it and reject it in my house, and I'd rather they learnt that veg is good, not a thing to force down you) but in this recipe they are useful for just adding a lovely moist texture and sweet flavour.