Alison Pask’s Chicken Bacon Muffins
1 cup ricotta cheese
1/4 cup canola oil
2 large eggs
4 slices Jumbo Chicken Bacon Rashers
1/2 cup chopped cooked spinach
2 cup self raising flour
1 cup grated Edam cheese
Preheat oven to 210˚ C.
Place the milk, ricotta cheese, oil and eggs in a large bowl and mix well. Slice the Jumbo Chicken Bacon into 1-2 cm pieces. Gently squeeze any excess liquid from the spinach and discard the liquid. Carefully mix the spinach and chicken bacon into the wet mixture. Fold in the flour and grated cheese until the flour is moist.
Spray muffin pans with non-stick spray and spoon the mixture into each muffin pan. Bake for 12 – 15 minutes or until golden brown. Check the muffins are cooked by inserting a skewer into the centre of a muffin. The skewer should come out clean. Remove muffins from the oven and allow to sit for 2-3 minutes before removing to cool on a rack.
Variation: Add 2T pine nuts to give extra crunch. The pine nuts and spinach along with the Chicken Bacon are a great combination.
