Muffins with egg and bacon
105 - -
Wonderful muffins - fluffy, delicate, delicious and very hearty. Loved it! The amount of dough for 6 muffins.
Ingredients for Muffins with egg and bacon
- Yogurt - 125 ml
- Sour cream - 120 g
- Chicken egg - 1 piece
- Flour - 160 g
- Leavening agent - 1 tsp.
- Vegetable oil - 2 tbsp
- Salt - 0.5 tsp.
- Bacon - 5-6 PCs
- Green onions - 6-7 PCs
- Quail egg - 6 PCs
- Cheese - 100 g
Step by step instruction of cooking Muffins with egg and bacon
To prepare the filling.
Boil the quail eggs, cool them and remove the shell.
Bacon slice, fry in a dry frying pan, then place on a paper towel to soak up excess fat. I replaced the bacon with sausage, not roasted.
Cheese to grate on a coarse grater.
Green onions wash, dry and finely chop.
Preheat the oven to 180°. To prepare molds for muffins: grease them with vegetable oil or put them in paper capsules for baking.
In a large bowl, mix the yogurt with sour cream, egg and vegetable oil.
In another bowl combine the flour with salt and baking powder.
Add flour mixture to liquid ingredients and stir until the connection of the components. Carefully knead the dough is not necessary.
Gently add to the batter bacon, cheese and green onions. Optionally, you can leave the bacon and onion to decorate the muffins.
Decorate the top with remaining bacon and onions.
Bake muffins for 20-25 minutes. Cool them for about 15 minutes in the forms, then removed and allowed to cool completely on wire rack.