Bacon, Bleu Cheese & Sun-Dried Tomato Muffins
Are you looking for something different to offer at brunch than simple fresh baked bread from the baker or maybe you are looking for a quick appetizer for a dinner party that needs a little extra something to wet the palettes of your guests? I was at a book club when I fell upon a rendition of this recipe and the host graciously shared her secret. I, of course couldn’t just stick with the original, but had to jazz it up and add some healthier structure than just run of the mill all purpose flour and I also changed the savory components. The recipe is truly one you can allow your inner artist to flourish. Try a variety of cheeses or mushrooms, beets, sauteed leeks, or olives, the sky is the limit.
These muffins are sure to be the talk of the table as everyone will be vying to get their hands on one, and do keep the recipe handy to continue to share this fool proof decadence.
1 Tbsp. Butter
1 cup Rye Flour
1 cup Spelt Flour
2 Tbsp. Flax Seed Meal
½ tsp Sea Salt
2 Tbsp. Baking Powder
½ cup Olive Oil
1 cup Whole Milk, or any low sugar nut milk or soy milk
1 Egg, beaten
½ cup Bacon Crumbles, cooked
½ cup Sun-Dried Tomatoes, chopped
6 oz. Stilton Cheese Crumbled
2 tsp Flax Seed
Preheat the oven to 190˚ C or 375˚F. Prepare muffin pan with butter, using a paper towel and 1 tablespoon butter coating the inside of each of the muffin inserts. Dust with spelt flour to make removal of muffins easy.
In a medium mixing bowl place dry ingredients, rye flour, spelt flour, flax seed meal, sea salt and baking powder. Add olive oil, milk, and egg and stir until thoroughly combined. Add the bacon, sun-dried tomatoes, and bleu cheese crumbles and fold in until evenly distributed in batter.
Spoon into prepared muffin pan until ¾ full. Sprinkle with flax seed. Bake for 12-15 minutes until toothpick inserted into the center of a muffin comes out clean. Remove and allow to cool.