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 |
Directions
- Keep the butter and milk at room temperature. Sift together 【A】 and set aside.
Preheat the oven to 200℃ (392℉). - 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. - Heat 1 tsp vegetable oil in a pan and add 6 bacon slices. Cook gently.
Chop the walnuts. - 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. - Add 【A】 into the bowl and fold using spatula just until blended. Stir in 【2】, chopped walnuts and dill.
- Fill muffin pan with 【5】. Top with the baked bacon of 【3】.
Bake the muffin for 20-25 min.
