Saturday, 21 July 2012

Cheese and Bacon Muffins


This is my first attempt at savoury muffins, and I have to say I was very apprehensive at first. They are not really muffins in the true sense of the word of course, as there is no flour in the recipe, the consistency was more like soufflés. They were very moist and soft – maybe they would firm up if they were allowed to cool? Who knows, we scoffed them all while still warm. Use a strong cheese such as parmesan to maximise the flavour - mustard powder helps to bring out the flavour of cheese while adding no extra calories or syns.  


¼ Syn on Extra Easy*

* Providing you use the cheese and oats as your Healthy Extra A and B, half this recipe will be ¼ syn.

35g rolled oats
170g fat free natural yogurt
60g parmesan cheese, finely grated
¼ tsp salt
2 tsps mustard powder
1 gammon steak, cooked and chopped
1 large leek
2 eggs
1 tsp baking powder

Soak the oats in yogurt and 1 tbsp water overnight. Thinly slice the leek and sauté in Fry Light until soft. Separate the eggs, and whisk the whites until soft peaks form. Mix the egg yolks with the oats, baking powder, salt, mustard powder, leeks, gammon bits and cheese. Fold in the whites gently, making sure it is all mixed well. Spoon into individual muffin tins and bake at 190°C for 20-25 minutes, until a skewer comes out clean. 
I did get rather carries away taking photos of the muffins. 


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