Bacon Spinach And Feta Muffin Loaf Recipes

BACON SPINACH MUFFINS

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy; beat in egg. , Combine sour cream and milk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream mixture just until moistened. Fold in the bacon, feta cheese, onion and 1/4 cup spinach (save remaining spinach for another use). , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BACON, SPINACH AND FETA MUFFIN LOAF

Steps:

• Preheat oven to 180C (160C fan forced).
• Grease a 21cm x 10cm (base measurement) loaf pan.
• Remove rind and most of the at from bacon and chop.
• Add bacon and onion to a medium non-stick frying pan; cook and stir for 5 minutes or until bacon is crisp and onion is soft.
• Remove from pan reserving a 1/4 of the bacon mixture.
• Add spinach and oregano to pan; cook and stir until just wilted and remove from pan and cool slightly.
• Sift flour and salt into a large bowl and make a well at the centre and add oil, egg and milk and stir until just combined (don't overmix or you will toughen the mix).
• Gently fold in spinach mixture and feta until just combined.
• Spoon mixture into prepared pan and top with reserved bacon mixture and extra feta.
• Bake for 40 to 45 minutes or until a skewer inserted at centre comes out clean.
• Stand pan for 5 minutes and then turn out onto a wire rack to cool slightly and then serve with butter.

BETTY'S SPINACH AND FETA LOAF

Steps:

• 1. Pre-heat oven to 320oF/160oC. Well grease and line a large bread tin or 12 jumbo muffin tins.
• 2. Well mix the milk, eggs and butter. Set aside.
• 3. In a large bowl, add everything else and stir well. Add the wet ingredients until JUST mixed. Pour into the prepared pan or muffin tins.
• 4. Bake in the pre-heated oven for 1 hour if making a loaf and 20 - 25 minutes for muffins - until cooked when checked with a skewer. Cool in tin for 15 minutes before turning out.
• 5. Cool before cutting for at least an hour or the bread will tear rather than cut. Serve with lashings of butter or creamed cheese (the latter is my favourite).