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Pumpkin, sauerkraut & bacon muffins

Muffins are the best, they’re so good to have hanging around so you can just grab them and keep going. The only thing that limits the flavour of muffins you create is your imagination. On that note today we’re making a pumpkin, bacon & sauerkraut brunch muffin. Makes 12 regular muffins


Sooo the shopping list

  • Pumpkin, cooked and mashed

  • Veg oil

  • Milk

  • Eggs

  • Edible Alchemy Classic Sauerkraut

  • Bacon

  • Pecans

  • Flour

  • Caster sugar

  • Cinnamon

  • Smoked paprika

  • Nutmeg

  • Baking powder

Muffins are easy and always have the same rules

  1. Dry into wet

  2. Don’t over mix

  3. Small lumps ok


Preheat oven to 200oC

Spray your muffin trays liberally with oil

Get together the wet ingredients in a large bowl


1 large Eggs

90ml Milk

65ml Vegetable oil

130g Pumpkin, cooked, mashed

150g Sauerkraut


Combine well

Add to the wet ingredients


125g Bacon, chopped, cooked off

60g Pecans, chopped, toasted

Now in a seperate bowl combine


100g Sugar

200g Plain flour

1 tsp Cinnamon, ground

1 tsp Smoked paprika

½ Nutmeg, ground


Add the dry ingredients to the wet.

IT IS VERY IMPORTANT THAT YOU DONT OVER MIX IT

IF YOU OVER MIX, YOUR MUFFINS WILL BE CHEWY

OVER MIX BAD!

Two thirds fill your muffin trays and place in the oven for 8 minutes

Meanwhile mix some raw sugar salt and thyme together, think cinnamon sugar

You need around a ⅓ cup

At the 8 minute mark rotate your tray and sprinkle the muffins with the thyme sugar

Bake for an additional 8min

The baking time is not law, thats what works in my oven but might not be the same for you

Make sure you check them with a skewer before you take them out of the oven.

Allow to cool in muffin tray for 5 min then remove and cool on rack


These are a sweet salty moorish experience that will satisfy that midday snack attack.


Let us know what you think if you give this recipe a try!

@ediblealchemyau