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This recipe is provided by Sasko Flour – sharing the goodness!

Apple & Bacon Daybreak Muffins


  • 15 ml oil
  • 1 onion, finely chopped
  • 8 rashers of bacon, chopped
  • 2 medium apples, grated
  • 15 ml chopped parsley
  • 500 ml Sasko Cake Flour (250g)
  • 5 ml baking powder
  • 2 ml salt
  • 250 ml oats (90g)
  • 250 ml grated cheddar (100g)
  • 2 large eggs
  • 250 ml plain yoghurt

Chef's hint: For banana muffins replace the apples with two roughly mashed bananas.


Preheat the oven to 180C and line a 12-hole muffin tray with muffin cases.

Heat the oil in a frying pan on medium heat, add onions and bacon and fry for 5 minutes. Add the grated apple, remove from heat and stir in the parsley. Leave to cool.

Sift the flour, baking powder and salt together. Stir in the oats, fried bacon and apple mix, and finally the cheese.

Beat the eggs and yoghurt in a bowl, pour into the flour mixture and stir to form a lumpy batter. Do not over mix.

Spoon the mixture into the prepared muffin tray until full, and bake for 20-25 minutes.

Makes 12 muffins.