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Bacon and Cheese Cups

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  • Total: 42min
    Preparation: 42min
  • Portions: 12.00
  • Difficulty: Intermediate

Ingredients

  • 2 Cups Wheat flour, white
  • 3 Teaspoons Baking powder
  • 1/2 Teaspoon MAGGI Vegetable Bouillon Tablet
  • 2 Tablespoons Granulated sugar
  • 1 Cup Carrot Shredded
  • 1/4 Cup Bacon, cooked Chopped
  • 1/4 Teaspoon Chilli pepper, scotch bonnet
  • 1/2 Cup Cheddar cheese grated
  • 1 Small Egg Beaten.
  • 1/4 Cup Margarine Melted
  • 1 Cup NESTLÉ Low Fat Milk (1 L)

Instructions

    1. Pre-heat oven to 350°F (180°C). Grease muffin tin and set aside..

    2. Sift all the dry ingredients in a medium bowl. Stir in the carrot, bacon, hot pepper and cheese.

    3. In a small bowl combine the egg, melted butter and milk

    4. Make a well in the centre of the dry ingredients and quickly stir in the milk mixture until completely combined (do not beat). Fill muffin tin about 2/3 full

    5. Bake for 20 minutes or until golden brown. Serve warm.

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