Avocado, Bacon and Halloumi Muffins

You may not know this, but Miss J and I are also superheroes. We’re called The Adventure Sisters of Adventure. Basically, we do adventures. For one of our recent Adventures, we had to get up and on a train to Edinburgh at 8am on a *Saturday morning* which is an Adventure in itself. This being the case, we needed a breakfast train snack, one that would be delicious but would also be easy to transport.

As it happened, I had a couple of avocados that needed to be used up, a block of halloumi that wasn’t getting any younger and some smoky bacon in the freezer. These ingredients said to me ‘savoury muffins’. Metaphorically, that is.

“Savoury muffins!”

I had a look around for a recipe and couldn’t find anything suitable. Most of the avocado baking recipes were for sweet treats, which is something I’m interested in trying at a later date but wasn’t what I wanted for this occasion. In the best traditions of Rock Salt, I took inspiration from a few recipes then made my own version. The recipes I drew inspiration from were this one at CheeseWeb, this one on Yummly and this other one on Yummly. The final recipe is this, which I claim as an original:

Makes 14 (I know, an unusual number)

  • 2 cups self raising flour
  • 1/2 cup cornmeal
  • 5 rashers bacon, cut into small pieces
  • 1 avocado
  • 2 eggs
  • 1/2 cup oil
  • 1 1/4 cup milk
  • 2 spring onions, cut into thin rounds
  • 1 cup halloumi – half grated, half cubed

First, whisk the flour and cornmeal together in a large bowl. Set aside.

Next, cook the bacon until a little crispy – or a lot crispy if you like, I prefer it a bit chewy. Set aside.

Next, peel and mash the avocado with a fork. Put it in another bowl, or a big jug. Do not set aside.

Add the eggs, oil, milk, spring onion and halloumi to the bowl (or jug) with the avocado, and whisk furiously until combined. The furiousness is imperative.

Pour the wet ingredients into the dry ingredients, then add the bacon.

Mix with a spatula until combined. Ignore how weird it looks.

Divide into 14 muffin cases, and bake at 175C for 20 minutes, turning half way through.

Eat on an early morning train to Edinburgh (optional).

These muffins are soft inside, a little golden outside and are probably kind of good for you, right? The avocado flavour isn’t very strong but it adds to the flavour profile (ooh!) and to the colour of these muffins. The halloumi and the bacon mean that you don’t have to add salt to the flour. You could add black pepper if you fancy it, but the salt is a definite no. Leaving the halloumi half grated and half cubed means you get those awesome little pockets of cheese through the batter, as well as the flavour mixed through the batter. What’s better than double cheese? Double cheese and bacon, that’s what.


About Rock Salt

Seasoning while rocking out since 1983. View all posts by Rock Salt

14 responses to “Avocado, Bacon and Halloumi Muffins

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