Bacon Corn Rosemary Muffins

These bacon corn rosemary muffins are a savoury delight perfect for breakfast, lunchboxes, or as a quick snack. Packed with vegetables, herbs, and the delicious combination of bacon and cheese, they are a wholesome and flavourful option that can easily be made gluten-free or dairy-free.

They are perfect for a breakfast on the go, with soup for lunch or for morning or afternoon tea. My kids also love them in their lunchbox. They can also be frozen which makes them great for batch baking. I always warm my Bacon, Corn, Rosemary Muffins by placing them in my sandwich press (and then slathering with butter because it’s my weakness ha ha)!

Health benefits

These muffins provide a balanced mix of protein, fibre, and essential vitamins. The zucchini and corn offer a boost of vegetables, while the eggs and bacon deliver a good source of protein. Rosemary adds an extra touch of antioxidants, and the gluten-free flour option caters to those with sensitivities.

Ingredients

This recipe uses a simple list of ingredients, including cheddar cheese, red onion, zucchini, corn, and bacon, all combined with flour, eggs, and milk to create a fluffy muffin. With the option to substitute gluten-free or dairy-free alternatives, it can easily be adapted to suit a variety of dietary needs.

How to make bacon corn rosemary muffins

To make these muffins, simply combine most of the cheese, bacon, vegetables, and dry ingredients in a large bowl. Whisk the eggs and milk, fold them into the dry mixture, and divide the batter between patty cases in your muffin tin. Top with the remaining cheese and bacon, and bake until golden and risen. Cool on a wire rack. If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

These muffins are best enjoyed fresh from the oven, but they also store well. Keep them in an airtight container in the fridge for a few days, or freeze them for longer storage. They are easy to reheat (in the oven or a sandwich press), making them a convenient snack or meal on the go.

Vary bacon corn rosemary muffins to suit your dietary needs

This recipe can easily be adjusted for various dietary preferences. For a corn-free version, substitute the corn with grated carrot. If you’re vegetarian, replace the bacon with smoked paprika for a smoky flavour. A dairy-free option is also available by swapping the cheese with nutritional yeast and using a dairy-free milk.

Check out the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. There are lots of options to suit.

For more delicious, easy to make healthy savoury snack recipes, click HERE.

Bacon Corn Rosemary Muffins

Prep 15 minutes minutes

Cook 15 minutes minutes

Total 30 minutes minutes

Serves: 10

These Bacon Corn Rosemary Muffins are a delicious, gluten-free savoury snack or even breakfast. They are quick and easy to make & my kids favourite snack.

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Ingredients

• 100 g cheddar cheese -grated
• 1 red onion/s (small) peeled and very finely diced
• 120 g zucchini/s (small) grated
• 1 corn cob/s -kernels removed
• 2 rasher/s bacon -diced
• 1 tbsp fresh rosemary leaves -finely chopped
• 230 g gluten-free flour (2 cups) or cassava flour*
• 1 tsp sea salt
• ground black pepper -to taste
• 3 tsp baking powder
• 2 egg/s
• 180 ml milk (of choice) (¾ cup)

Method

• Preheat your oven to 200℃/395℉ (fan forced).
• In a large mixing bowl, combine three quarters of the cheese, the onion, zucchini, corn kernels, half the bacon, rosemary, flour, salt, pepper and baking powder. Mix well.
• In a jug whisk the eggs and milk. Add to the dried mix and fold in until just incorporated.
• Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.
• Allow to cool on a wire rack.

Thermomix

• If using a Thermomix to make these, preheat your oven to 200℃/395℉ (fan forced).
• Grate the cheese, 5 seconds, speed 6. Set aside three quarters of it in a large mixing bowl. The other quarter in a small bowl.
• Grate the red onion, 2 seconds, speed 6. Add to the mixing bowl.
• Grate the zucchini, 5 seconds, speed 4. Add to the mixing bowl.
• Add the corn, half the bacon (the other half can be set aside with the cheese) and rosemary.
• Place the bowl on the Thermomix and zero out the scales.
• Add the flour, salt, pepper, baking powder and fold it all together.
• Add the eggs and milk to the Thermomix and beat, 5 seconds, speed 4.
• Fold this through the other ingredients until just combined.
• Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.
• Allow to cool on a wire rack.

Store

• Store in an airtight container in the fridge or freezer.

Variations

Corn-free

Omit the corn and replace with one small grated carrot.

Vegetarian

Replace the bacon with a teaspoon of smoked paprika.

Dairy-free

Choose a dairy-free milk and replace the cheddar with half a cup of nutritional yeast and an extra teaspoon sea salt.

Another flour

You can replace the gluten-free flour with wholemeal spelt flour if you'd prefer. 

*Important Note

If using cassava flour we have tested with AKN Organics, Cassava flour from Source Bulk Foods, Otto’s Cassava flour or Honest to Goodness Cassava flour. Do NOT use The Lotus organic cassava flour (we suspect this brand adds extra starch to the flour). Also do NOT or sub cassava flour with tapioca flour (they are not the same).

Onion-free

Omit the onion or replace with half a small bulb fennel, very finely diced.

 

 

I hope you and your family love these savoury muffins as much as we do. Let me know and leave a comment below. 

Course: Snack

Author: Georgia Harding

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