Do you ever get stumped thinking about what healthy yet delicious treat to serve tiny tummies next?
Busy mums know that no matter how hectic days get, our little beasts come first - especially on their special day!
Over at the WMBT HQ, we love ourselves an amazing muffin. But who says they have to be sweet? We gave this sugary treat a tasty makeover and upgraded it to a savoury super snack that packs a real flavour punch.
This Bacon Cheese Tomato Muffin Recipe is an excellent add-on to any clever mum’s easy baking recipe repertoire - tried and road-tested in true WMBT fashion.
You’ll love this recipe because:
- Everything you’ll need is right in your pantry – no fancy ingredients or equipment necessary.
- It’s quick and easy! You only need 20 minutes.
- Kid-friendly recipe your little one will enjoy making, baking, and inhaling!
When tiny tummies come calling, this soon-to-be snack staple will be an easy choice for potlucks, picnics, and parties.
And guess what, mums, if you like this recipe, you will enjoy the other nine included in WMBT’s soon-to-be-released booklet, ‘Party Foods’. There you’ll find various nutrilicious recipes that are a treat for the eyes and the tiny tummies. Rocking party preps has never been this easy peasy! So be sure to check that one out, too.
We Put the “Bake” in Bacon, Cheese & Tomato
The great thing about this sanity-saving recipe is that it can be made ahead in batches and stored in the fridge or freezer. So you have an instant healthy snack when you need to grab and go - or a ton of scrumptious muffins to feed the stampede of kids at your party.
It’s also a fun activity your kids can get in on! After all, it’s a universal truth that kids love to bake.
This Bacon Cheese Tomato Muffin recipe is so easy and uncomplicated, it’s the perfect step-stool to awaken their inner bakers.
Let your little ones help add in the ingredients, lining the baking pans and scooping the batter into the muffin cups. Simply gather and chop up all the ingredients beforehand and be sure to supervise, should they want a hand at sautéing.
Everybody will be happy to see these culinary treats lined up on any party table, but we’ve made it extra cute (and not to mention environmentally friendly!) by serving them in WMBT Silicone Muffin Cups.
They’re so pretty, you can take them straight from the kitchen to the table! These cute and colourful silicone cupcake moulds are guaranteed to bring on the smiles and have your guests reaching for seconds in no time!
Even better, this silicone bakeware eliminates the extra step of spraying your pans with non-stick cooking spray or lining them with parchment paper. A planet-saving alternative to paper cases for guilt-free snacking.
What Makes Our Savoury Muffin Super?
There are tons of store-bought muffins that you can choose from. But these alternatives are also unhealthy with their additives and preservatives.
Because these muffins are made from scratch, we clever mums can take this winning moment to sneak in some veggies.
Score! WMBT Muffins 1 = Picky Eaters = 0
Protein
For this recipe, we used bacon as our main source of protein, but you can switch it up with sausages, ham, or even chicken.
Calcium
We used our favourite cheddar cheese for the perfect balance of creamy, salty goodness. But you can also switch this up if you’re feeling experimental, by using Edam or Emmenthal.
Vitamins, Minerals, and Antioxidants
This muffin recipe makes use of sweet cherry tomatoes, but you can also add sun-dried tomatoes for extra flavour. As for the greens, we found that fresh baby spinach leaves work best.
Bacon Cheese Tomato Muffins
Makes 12 muffins | Prep 20 minutes | Bake 20 minutes
Ingredients
- olive oil
- 80 g (3 rashers) bacon, diced
- 20 g (half a small) onion, finely diced
- 20 g (1 cup) spinach, roughly chopped
- 8 cherry tomatoes, quartered
- 220 g (2 cups) wholemeal self-raising flour
- ¼ tsp paprika
- salt and pepper
- 375 ml (1 ½ cups) milk
- 150 g (1 ½ cups) cheddar cheese, grated
Method
Preheat oven to 180 C and line a 12-cup muffin tin with We Might Be Tiny Muffin Cups.
Gently heat olive oil in a frying pan before adding bacon and onion.
Sauté for 5 minutes then add spinach and tomatoes and cook for further 2-3 minutes.
Once cooked, remove from heat, and allow to cool.
In a large bowl, add flour, paprika, and salt and pepper, and stir to combine.
Make a well in the middle then pour in milk, cheese, and bacon mixture.
Gently fold to combine.
Spoon evenly into the muffin cups then bake for 20-25 minutes or until muffin tops are golden brown.
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