Pumpkin Muffins with Bacon Sprinkles
October 7, 2015
Recipe from: I Quit Sugar
- Prep: 15 mins
- Cook: 40 mins
- Yields: 12 servings
1Preheat your oven to 180ºC / 350ºF / Gas Mark 4 and line a 12-hole muffin tray with baking paper or cupcake cases.
2Combine flour, baking powder, baking soda, salt and pepper together in a large mixing bowl. In a separate bowl, whisk together the remaining ingredients excluding the feta. Add the wet ingredients to the dry and fold through until combined. Then fold through the feta.
3Spoon mixture evenly into the line muffin tray. Place into the oven and cook for about 25 minutes or cooked through.
4Meanwhile, add a dash of oil to a fry pan on medium heat. Add in bacon pieces and fry until crispy. Once cooked, set aside.
5Once the muffins are cooked through, remove from the oven and allow to cool for 10 minutes. Then, top each muffin with 1 tablespoon of cream cheese and sprinkle with bacon pieces.
2 cups spelt flour.
1 teaspoon baking powder.
1/2 teaspoon baking soda.
1/2 teaspoon sea salt.
freshly cracked black pepper, to season.
3 rosemary sprigs, leaves removed and finely chopped (about 3 teaspoons chopped).
3 eggs, lightly whisked.
1/2 cup extra virgin olive oil.
1/2 cup milk of your choice (we used regular full-fat milk).
1 cup pumpkin puree.
100 g goat's feta cheese, crumbled.
3/4 cups cream cheese.
4 rashers bacon, rind removed and diced into small pieces.
dash of olive oil.