Name: Bacon Potato Muffin
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 1 piece egg; 60g milk; 1 (not too big) potato; Some Xiangxi bacon; 25g Corn oil; 1/2 tsp salt; 1/4 teaspoon Synthetic Italian spices; a little Freshly ground black pepper; 1/2 tsp Aluminum-free baking powder

Bacon Potato Muffin

by Warm blue 0429

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

After eating yesterday’s "Bacon Steamed Potatoes", my parents have always said that the bacon is quite good this time, and I feel quite unsatisfied. I plan to let my friends bring some bacon of this brand in a few days (my bacon is the "Wang Family Five" brand).

This kind of Xiangxi bacon has a strong smoky taste, somewhat similar to Western bacon.

But the difference is that our Chinese-style bacon is not only more sophisticated, but after the blessing of Father Sun, the taste is more like and richer!

There happened to be a small piece of bacon left, so I made this "bacon and potato muffin" for Daddy and asked him to take it with him when he went fishing.

Because Dad has diabetes, there is no sugar in the raw materials, which is a small cake with a salty flavor.

This little cake is very simple to make, just mix all the ingredients and mix well, and then you can bake it in the oven.

If the baking time is not included, then 10 minutes is more than enough for the entire operation.

The smoky and salty aroma of bacon, the softness and sweetness of potatoes, combined with various spices and black pepper, give the cake a rich taste.

For friends who can’t eat sweets and don’t like sweets, this little cake is a good choice~

And I specially tested it, because diced potatoes are added, so even if it is eaten after it is cold, it is quite moist and soft, not hard at all! "

Bacon Potato Muffin

1. Prepare various materials, mix low-gluten flour + salt + aluminum-free baking powder and sieve 2~3 times;

2. Cut the bacon into thin slices and dice, peel and dice the potatoes after steaming;

3. Knock the eggs into the egg-beating bowl, add corn oil and beat until there is no oily state, then add milk, and mix well;

4. Preheat the oven to 190 degrees. Add the sieved powder mixture and mix well with irregular methods until there is no dry powder;

5. Add most of the bacon, potatoes, Italian mixed spices, freshly ground black pepper to the cake batter, and mix well. Reserve a small portion of bacon and diced potatoes for later use;

6. Put the mixed cake batter into cake cups. I used medium-sized paper cups and made 4 cups. Then sprinkle the remaining bacon and diced potatoes on the surface;

7. After the preheating is over, put the paper cup into the oven, middle layer, upper and lower fire, 180 degrees, bake for about 25 to 30 minutes. After baking, you can insert a toothpick into the cake. If the surface of the toothpick is clean and free of attachments after pulling it out, the cake is cooked. Transfer the baked cake to the drying net and let it cool for a while before serving.

Tips:
1. The powder must be mixed and sieved in advance to avoid uneven distribution of baking powder;

2. Various spices are added according to my preference, I added basil and rosemary, which are all good;

3. When you bake for the last 2 minutes, you can turn the heat up, and roast the potatoes and diced bacon on the surface until they are burnt, and the taste is also very good.