Cheese and bacon muffins with whipped feta


A fun little recipe to trick your friends and family!

These cheese and bacon muffins are cooked in colourful pattypans and iced with a deliciously smooth whipped feta. For extra trickery, beetroot juice is added to the feta to make the icing look super-sweet.


3 eggs

  • 1 cup grated cheddar cheese
  • 3 rashers of bacon, finely diced
  • 1 clove garlic, crushed
  • ½ cup milk
  • 100 grams butter, softened
  • ½ cup sundried tomatoes, diced
  • ½ cup chopped parsley
  • 1 teaspoon dijon mustard
  • 2 cups self-raising flour
  • Cracked pepper, to taste


  • 200 grams Danish feta
  • 100 grams firm cream cheese
  • Lemon juice to taste
  • A few drops of beetroot juice (optional)


  1. Preheat oven to 180 degrees.
  2. Cook diced bacon and garlic.
  3. Combine flour, eggs, butter, milk and mustard in a bowl, to make a smooth, thick batter.
  4. Add cheese, cooked bacon and garlic, parsley and pepper to batter.
  5. Stir to combine. (Add extra milk or flour as required if the batter is too thick to stir, or if it is runny.)
  6. Spoon batter into muffin tins.
  7. Cook muffins for approximately 10 minutes (mini muffins) or 20 mins (normal muffins) or until a skewer comes out clean.
  8. Allow cooked muffins to cool.
  9. Combine icing ingredients in food processer until thick and smooth.
  10. Pipe or spread icing onto cooled muffins.
  11. Eat!

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