Wild spring onions from the grassland are still sitting in the fridge, crisp like freshly picked veggies. I can remember vividly the taste of stir fried wild spring onions we had for dinner in the farmer’s home not so long ago. It was a simple dish, no meat used. I can’t think of ways to cook them because these ones have almost unbearably strong fragrant.
After a quick search from internet, I found one from Taste. Hmmm, looks pretty easy – a few sprinkles of those wild spring onions won’t hurt. Should bring out the taste more, I thought. And hey…. it works beautifully!!! Okay, I may screwed up on the heads. Well, you know how this electrical oven that seems to have a mind of its own….
As long as I can bake my own muffins and have a perfectly foamed cappuccino in the morning…… I’m a happy girl! Oh yeah, they’re best served warm with butter and sour cream.
WILD SPRING ONIONS & BACON MUFFINS
* 2 teaspoons olive oil
* 1 onion, grated
* 5 rashers rindless bacon, chopped
* 1/2 bunch spinach leaves, shredded
* 1/2 bunch wild spring onions, thinly sliced
* 2 1/2 cups self-raising flour
* 1 egg, lightly beaten
* 1 1/4 cups milk
* 1/3 cup melted butter
* 1/2 cup cheese – cubed
1.) Preheat oven to 200°C. Grease muffin pans.
2.) Heat olive oil in a frying pan over medium heat. Add onion
& bacon. Cook for 3 mnts or until onion is soft.
Stir in spinach & wild spring onions
3.) Remove from heat. Set aside for 2 minutes or until
spinach wilts. Allow to cool.
4.) Sift flour into a bowl. Combine egg, milk and
extra-light oil in a jug. Mix well.
5.) Pour into flour. Stir gently until almost combined.
6.) Fold in bacon mixture and cheese. Spoon into muffin holes
until three-quarters full.
7.) Bake for 18 to 20 minutes.
8.) Serve warm with butter
** Recipe from Taste.com.au