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    Avocado and Bacon Muffins

    Avocado and Bacon Muffins. Photo by Stardustannie

    1/1 Photo of Avocado and Bacon Muffins

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Jen T's Note:

    These muffins go well with soup for an easy meal, or make mini ones and serve as finger food.

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    Units: US | Metric


    1. 1
      Sieve the first four dry ingredients into a large bowl and add the pepper, cheese and spring onions.
    2. 2
      Stir to combine.
    3. 3
      Chop the bacon finely and cook in a pan or under the grill until crisp.
    4. 4
      Keep the bacon drippings.
    5. 5
      Melt the butter and add the egg, milk& bacon dripping and beat to combine.
    6. 6
      Halve the avocado, scoop out the flesh and cut into small cubes.
    7. 7
      Sprinkle with lemon juice to prevent browning.
    8. 8
      Then add them to the liquid mixture.
    9. 9
      Add the bacon then mix into dry ingredients.
    10. 10
      Stir only to just combine.
    11. 11
      Put about 1/4 cup of mixture into each sprayed or greased muffin cup.
    12. 12
      Bake at 200 deg C (400F) for approx 10 mins or until the muffins spring back when pressed lightly in centre.
    13. 13
      I make either 24 mini or 12 medium muffins and serve them warm.

    Ratings & Reviews:

    • on June 29, 2002


      I want to say that my exposure to avocados was minimal. I had purchased over-ripe ones in the store to salvage their pits to grow as indoor plants...but never had I tasted one (usually by the time a pit is considered ready to plant the flesh is completely beyond eating). Further to that my exposure to muffins was limited...primarily the overly sweet coffee shop variety and some horrid little things my mother use to make me eat for fiber. Further to that I had never eaten a savory muffin at all! So it was with great trepidation that I decided to make these muffins. Best gamble I have taken food wise in a long time. The muffins are robust, flavourful and almost a meal unto themselves. They are simple to make and tasted delicious only slightly cooled from the oven, but are still powerfully good the next day. The first half dozen we polished off almost straight from the oven with bowls of soup in the evening and the remaining ones became our breakfast...that and a hot drink and I felt pumped for the upcoming day. I hate breakfast normally...too dash bland...but these wonder muffins had sufficient flavour to wake up the taste buds...with no morning prep time. My type of breakfast. I didn’t make any alterations to the recipe whatsoever, because I felt they were perfect just the way they were. Oh yes ...the dreaded added to the depth of flavour but did not dominate the muffin ...all that fuss about nothing!

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    • on March 10, 2013


      The recipe worked very well. I made them for a cocktail party, which had a lot of other food. Did not have mini-muffin forms, so they turned out to be kind of large and not many were eaten. But next morning - oh my God, the best morning-after food ever! We devoured them for breakfast. Used light version of cubed bacon, light creme cheese and light mayo. But the "tasty" cheese was strong Austrian Bergkaese. It was great. Avocado tasted like asparagus, nobody could figure out what it was. Easy to make, too. Definitely a keeper.

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    • on April 28, 2012


      Yummy. I didn't have any spring onions, I used whole wheat flour and almond milk, as that is what I had on hand. Turned out really well. I baked them for 15min at 395. Next time I would add more bacon.

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    Read All Reviews (15)


    Nutritional Facts for Avocado and Bacon Muffins

    Serving Size: 1 (45 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 226.3
    Calories from Fat 120
    Total Fat 13.4 g
    Saturated Fat 6.8 g
    Cholesterol 44.6 mg
    Sodium 365.5 mg
    Total Carbohydrate 20.3 g
    Dietary Fiber 1.8 g
    Sugars 1.4 g
    Protein 6.8 g

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