21 August 2011

Cheese and Bacon Herb “Cupcakes”

A couple of weeks ago, I posted my Cheese and Herb muffin recipe which has received wonderful feedback. So, thank you!


I just want to share a tweaked up version of these muffins which is extra yummy. It includes less flour but more bacon and baked in a cupcake tin rather than a muffin tin.




Cheese and Bacon Herb “Cupcakes”
Serves 12
2 cups of self raising flour
75g butter – room temperature

1/2 cup of diced bacon
2 eggs
1 cup  milk
1 cup grated tasty cheese
1/4 cup grated parmesan cheese
3 teaspoons dry mixed herbs – or finely chopped fresh herbs like basil or parsley if you have them
Preheat oven to 200c (180c fan forced)
Place flour into a large bowl and rub butter into the flour
Stir through the herbs, tasty and parmesan cheese
Add the eggs, bacon and milk and mix through with a fork
Scoop into greased tin (12 cupcake sized tin is perfect)
Cook for approximately 15 minutes.
Serve warm with some butter.

Extra yummy!


  1. Sounds delicious. DD and I had home-made cheese and herb scones for lunch on Friday; the addition of bacon may happen next time!

  2. Yum!!!!! Could do with a couple of these for breakfast right now. Will definitely be making some of these...thanks for the recipe :)
    Penny S

  3. I honestly didn't know there was a difference between a cupcake tin and a muffin tin. Must be an Aussie thing. I'd love to try these but I'm on a strict diet at the moment - no milk, no cheese, no flour. Maybe next month when I am hopefully done it.

  4. Sounds interesting i must try these.
    Thanks for sharing. :)

  5. They look very yummy! I'll have to give them a go.

  6. Ooooh yummo.... I wonder if it is too decadent to have these for tea tonight....

  7. Ooo these look scrumptious! Thanks for sharing :o)

  8. Anorina, please stop by the Quilting Ranny blog and enter for your chance to win a beautiful handmade bracelet.


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