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| Anna Hopkins

Cheesy Broccoli & Bacon Muffins

Bake up some low carb cheesy broccoli and bacon muffins using our savoury muffin mix! They're high protein, gluten free and full of healthy nutrition!

12 Muffins

1 packet of Savoury Muffin Mix 250g shortcut bacon, cooked and chopped 200g tasty cheese cubed small. 250g broccoli, finely diced (we used 1/2 a packet of frozen broccoli) 1 cup (250ml) water 3 eggs

Preheat oven on 170 degrees and line a muffin tray with muffin cases. (We use Multix cafe style muffin cases) if you use patty cake cases, you will need to spray these to avoid sticking. Empty the pack of savoury muffin mix into a large bowl and add the chopped bacon and broccoli and the cheese cubes. Optional - set aside some fillings to pop on top for decoration. In a separate bowl combine the eggs and water. Then add this wet mix to the rest of the ingredients and combine well. Evenly spoon the combined mixture into the lined muffin cases. Bake for 35-45 minutes at 170 degrees or until golden. Let your muffins cool slightly before transferring them to a rack to cool. Storage Can be stored in the fridge (once cooled to room temp) for up to 5 days or frozen for up to 3 months.