Onion Bacon Muffins

Ingredients

• 2 Spring Onions
• 50 g diced breakfast bacon
• 2 tbsp oil
• 150 g quark
• 60 ml milk
• 1 egg
• Salt
• pepper (ground)
• 2 tbsp grated Emmental cheese
• 200 g Whole Wheat Flour
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 1 tbsp finely chopped parsley
• 1 muffin tin (12 cavities)
• butter (for the tin)
• 12 paper liners
• thyme leaves (for garnish)

Instructions

1. 1.

   Wash, trim and finely chop the spring onions. Fry the bacon and onions in hot oil in a pan until cooked, then set aside.

2. 2.

   Whisk together quark, milk, egg, salt, pepper, and cheese in a bowl. In another bowl combine whole wheat flour, baking powder, and baking soda; mix briefly with the quark mixture, onion-bacon blend, and parsley until the dry ingredients are moistened.

3. 3.

   Grease the muffin tin cavities with butter, fill with batter, and top each with bacon strips. Bake in a preheated oven at 180°C (mid rack) for about 20–25 minutes until golden brown. Let the muffins cool slightly in the pan before removing and cooling completely.