This Spinach and Bacon Muffins recipe is an easy recipe. I have made these a few times and find them to be great, especially hot straight from the oven sliced in half with a dob of butter.

I have altered the recipe over time, omitting the onions at times when I did not have any or putting in more bacon.

They can be kept a couple of days and are also good when reheated but not so great when frozen. Fantastic for a snack, work, or school lunches. Enjoy!


2 teaspoons olive oil

1 brown onion, grated

5 rashers bacon, chopped

1/2 bunch spinach leaves, shredded

2 1/2 cups self raising flour

1 lightly beaten egg

1 1/4 cups of milk

1/3 cup extra light olive oil

1/2 cup grated tasty cheese


Preheat oven to 200 degrees celcius. Grease 6 muffin holes in a large texas muffin pan.

Heat oil in a frying pan over a medium heat. Add onion and bacon, stirring for 3 minutes or until onion is soft. Stir in spinach and remove from the heat. Set aside for 2 minutes or until spinach wilts. Allow to cool.

Sift flour into a bowl. Combine egg, milk, and extra light olive oil in a jug. Mix well and pour into the flour. Stir gently until almost combined. Fold in bacon mixture and cheese.

Spoon into holes of muffin tin until out of mixture.

Bake for 18-20 minutes or until a skewer inserted into the center comes out clean. Serve warm.


Can be made in a twelve, 1/3 cup muffin tin.

Line holes with baking paper or patty cases.

Experiment with different varieties of cheese.

Swap spinach with silverbeet when in season or even Kale.

Source – January 24, 2009. Super Food Ideas – June 2006, Page 56. Recipe submitted by Emma Braz.

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