Bacon and Cheese Muffins

Name: Bacon and Cheese Muffins
Ingredients: 180 g flour; 120 g kefir or yogurt; 60 g vegetable oil; 2 eggs; 1 tsp baking powder; a pinch of baking soda; a pinch of salt; spices to taste (black pepper, dried dill); 100 g cheese; 100 g bacon or ham; 300 g cream cheese; 100 g heavy cream 33%; 30 g spinach

Today I have a simple and quick savory baking recipe — these muffins are great on their own, or you can serve them alongside soup or a main dish. Everything comes together easily, just like any muffin recipe: simply mix it all together. For the add-ins, I used bacon, but ham, smoked sausage, or anything similar you have on hand works just as well. The topping frosting is totally optional — if you're short on time or just don't feel like it, they'll still be delicious. This recipe made 12 muffins for me.

Ingredients:

Batter:
180 g flour
120 g kefir or yogurt
60 g vegetable oil
2 eggs
1 tsp baking powder
a pinch of baking soda
a pinch of salt
spices to taste (black pepper, dried dill)
Add-ins:
100 g cheese
100 g bacon or ham
Frosting:
300 g cream cheese
100 g heavy cream 33%
30 g spinach

How to cook bacon and cheese muffins

Beat the eggs, yogurt, and vegetable oil together.

In a separate bowl, combine the flour, baking powder, baking soda, salt, and spices. Add to the beaten wet mixture and stir briefly, just until combined.

Add the cheese and bacon. I lightly pan-fried the bacon beforehand — if you're using ham, you can skip that step. Stir to combine.

Divide the batter among the muffin cups.

Bake in an oven preheated to 170°C (340°F) for approximately 20–30 minutes.

Prepare the frosting. Blend the spinach until smooth. Whip the cream until fairly thick, then add the cream cheese and beat together. Add the spinach and beat again.