Savory Muffins with Parmesan, Bacon and Spring Onions

Name: Savory Muffins with Parmesan, Bacon and Spring Onions
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: 6 strips of bacon (I used British back bacon, but any type of bacon will work), cooked and chopped into about 1/2 inch (1 cm) pieces; 4 spring onions, chopped; 1/4 cup (25g) grated Parmesan cheese, plus more for garnishing on top; 1/4 cup plus 2 tablespoon (100g) natural plain yogurt (do not use greek yogurt); 1/4 cup (50ml) milk; 1/4 cup plus 1 tablespoon (60ml) extra virgin olive oil; 1 egg; 1 cup all-purpose flour; 1/2 cup whole wheat (wholemeal) flour; 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1/2 tablespoon sugar; 1/2 teaspoon sea salt

Savory Muffins with Parmesan, Bacon and Spring Onions was pinched from <a href="http://www.theworktop.com/breakfast-brunch-recipes/breads-muffins-recipes/savory-muffins-parmesan-bacon-and-spring-onions/" target="_blank">www.theworktop.com.</a>

"These savory muffins are made with yogurt, olive oil, and whole wheat flour, and filled with bacon, Parmesan and spring onions. Perfect for a quick breakfast or a light afternoon snack...."

INGREDIENTS

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6 strips of bacon (I used British back bacon, but any type of bacon will work), cooked and chopped into about 1/2 inch (1 cm) pieces

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4 spring onions, chopped

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1/4 cup (25g) grated Parmesan cheese, plus more for garnishing on top

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1/4 cup plus 2 tablespoon (100g) natural plain yogurt (do not use greek yogurt)

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1/4 cup (50ml) milk

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1/4 cup plus 1 tablespoon (60ml) extra virgin olive oil

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1 egg

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1 cup all-purpose flour

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1/2 cup whole wheat (wholemeal) flour

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1/4 teaspoon baking soda

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1 teaspoon baking powder

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1/2 tablespoon sugar

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1/2 teaspoon sea salt

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