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🍽️ Crispy Onion and Bacon Muffins

138 kcal · 30 min · 4 servings

Ingredients

• 2 spring onions
• 50 g breakfast bacon (diced)
• 2 tbsp oil
• 150 g quark
• 60 ml milk
• 1 egg
• salt
• pepper (from the mill)
• 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 baking tray (with 12 indentations)
• butter (for the tray)
• 12 paper baking cups
• thyme leaves (for garnish)

Instructions

1. 1. Wash the spring onions thoroughly.
2. 2. Cut the spring onions into small pieces.
3. 3. Heat some oil in a pan.
4. 4. Fry the bacon and spring onions in the hot oil.
5. 5. Remove the pan from the heat and set the mixture aside.
6. 6. Take a large bowl.
7. 7. Add quark, milk, egg, salt, and pepper to the bowl.
8. 8. Mix the wet ingredients well together.
9. 9. Add the cheese to the quark mixture and stir it in.
10. 10. Take a second bowl for the dry ingredients.
11. 11. Combine whole wheat flour, baking powder, and baking soda in this bowl.
12. 12. Add the quark mixture to the flour mixture.
13. 13. Add the fried onion and bacon mixture.
14. 14. Finely chop the parsley and add it as well.
15. 15. Stir everything briefly until the dry ingredients are moist.
16. 16. Preheat the oven to 180 degrees Celsius.
17. 17. Grease the cups of a muffin tin with butter.
18. 18. Distribute the batter evenly among the cups.
19. 19. Place strips of bacon on top of each muffin.
20. 20. Place the tin in the center of the oven.
21. 21. Bake the muffins for about 20 to 25 minutes.
22. 22. Remove the muffins from the oven when they are golden brown.
23. 23. Let the muffins cool slightly in the tin.
24. 24. Remove the muffins from the tin.
25. 25. Let them cool completely.

Nutrition per serving

• kcal: 138
• Protein: 5 g · Fett/Fat: 8 g · Carbs: 11 g