I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
New Zealand Savory Muffins
...in your mind.
New Zealand Savory Muffins

New Zealand Savory Muffins

We shot in New Zealand years ago and stayed at the Charlotte Jane Hotel, a ridiculously charming little bed & breakfast in Christchurch. Though honestly, in my memory all of Christchurch felt charming. The first morning, they served these savory muffins as part of breakfast. I grabbed one expecting blueberries or bran or some level of usual sweetness. Instead, it was packed with bacon, caramelized onion, sweet potato, sharp cheddar, and little pockets of blue cheese. I was completely in. Because if there’s one thing I’ve never needed first thing in the morning, it’s cake disguised as breakfast.

‍

Makes 12 standard muffins or 6 large

Ingredients

  • 6 slices bacon, diced
  • 1 medium onion, diced
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup freshly shredded sharp cheddar cheese
  • 2 tablespoons whole grain mustard
  • 1 cup milk
  • 1 egg
  • 1 cup cooked and mashed sweet potato
  • 2 tablespoons melted butter or neutral oil
  • 3 to 4 ounces blue cheese, cut into 12 cubes (or 6 larger cubes if making 6 jumbo muffins)

Directions

  1. Preheat the oven to 350degrees. Grease a muffin tin well
  2. Cook the bacon in askillet over medium heat until just crisp. Transfer to paper towels to drain.Pour off all but about a tablespoon of the bacon fat, add the onion, and cookuntil deeply golden and caramelized, about 15 to 20 minutes. Let both cool slightly.
  3. In a large bowl, combinethe flour, baking powder, salt, and a few good grinds of black pepper.
  4. Add the cheddar, cookedbacon, and caramelized onion. Toss to coat so everything is evenly distributed
  5. In a separate bowl, whisktogether the milk, egg, mashed sweet potato, mustard, and melted butter.
  6. Add the wet ingredientsto the dry and stir just until combined. Do not overmix.
  7. Fill each muffin cup about halfway with batter. Press a cube of blue cheese into the center of each muffin then cover with the remaining batter.
  8. Bake approximately 20 minutes for the regular size, or 25 minutes for jumbo, or until golden on top and set in the center.
  9. Let cool 5 to 10 minutes,then remove from the pan.
  10. They’re best warm whenthe cheese is still doing its thing.

Leave a Comment & Rating

If you enjoyed this recipe, please consider giving it a star rating along with your comment! It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support!

POST REVIEW
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

-- / 5 average rating from -- reviews

Author Name
Comment Time
Ratings star filled-inRatings Star Outlined

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere. uis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae era

Reply
Author Name
Comment Time

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere. uis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae era

Reply