Bacon Shallot and Pea muffins
By Titouillette du blog Une fée dans mon panier
Bacon Shallot and Pea muffins. Discover our recipe.
1 Picture
Ingredients
- 1 cup peas (I used frozen)
- 1 shallot
- 3.5 oz bacon
- 1 1/4 cups flour
- 2 eggs
- 1 tablespoon of cream cheese
- 1/4 cup milk
- 1/4 cup oil
- 1/2 teaspoon baking powder
- Salt / pepper
Details
Servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Heat a saucepan of salted water, plunge the peas (until they all float to the surface) Peel and Chop the shallot finely. In a skillet saute the shallot with a knob of butter and 2 tablespoons water.
Step 2
Preheat the oven to 350 °.
In a bowl, beat eggs with oil and milk. Add the cream cheese. Stir.
Add the flour, salt, pepper, peas and bacon. Stir. Add the baking powder. Stir again. Fill small cake pans or trays Bake about 30 minutes.
You'll also love
-
Tatin with tomato
4.3/5
(35 Votes)
-
Sunnyside hash
4.5/5
(10 Votes)
-
Pork chops and pumpkin
4.3/5
(21 Votes)
-
Green Bean Bundles
4.5/5
(8 Votes)
-
Onions, Mushrooms and Peas...oh my
4.5/5
(6 Votes)
Chef Tips and Tricks
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
INGREDIENTS
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Sugar
- Balsamic vinegar
- Cherry Tomatoes
- Prosciutto
METHOD
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!
Review this recipe