Curry Muffin

Ingredients (2 servings)

【A】 Flour 200 g
Baking powder 1 Tbsp
S&B Oriental Curry Powder 1 Tbsp
Unsalted butter (softened) 50 g
Honey 20 g
Egg 1
Milk 200 ml
【B】 Bacon (5-mm pieces) 50 g
Onion (sliced) 200 g
Vegetable oil 1 Tbsp
S&B Oriental Curry Powder 1 tsp
Walnuts 50 g
Dill 1/2 Tbsp
Bacon 6 slices
Vegetable Oil 1 tsp


  1. Keep the butter and milk at room temperature. Sift together 【A】 and set aside.
    Preheat the oven to 200℃ (392℉).
  2. Cut the bacon of 【B】 into 5-mm pieces and slice the onion.
    Heat the oil in a pan and add the onion. Cook until gently browned and add the chopped bacon and S&B Oriental Curry Powder.
    Stir-fry gently and let it cool.
  3. Heat 1 tsp vegetable oil in a pan and add 6 bacon slices. Cook gently.
    Chop the walnuts.
  4. Whisk the butter in a large bowl until smooth. Add the honey and egg mixture and mix well.
    Add the milk little by little and mix.
  5. Add 【A】 into the bowl and fold using spatula just until blended. Stir in 【2】, chopped walnuts and dill.
  6. Fill muffin pan with 【5】. Top with the baked bacon of 【3】.
    Bake the muffin for 20-25 min.