Hi Ottercat, thanks for the complements
The muffins are so easy it's not funny and they taste great!
The following usually makes me 36 (3 trays of 12) muffins.
Cauliflower florets 2 - 3 cups
Oven preheated to 175C/350F
1. Finely chop bacon and fry it off in a teaspoon or so lard or tallow at a low to medium heat. This not only cooks the bacon but releases the yummy flavourful grease too!
2. Finely chop (if you like the veggies feel free to make the pieces bigger, but my hubby doesn't like them that much, so I 'hide' them ) a couple of cups / bowl full of cauli florets, or broccoli, spinach, etc. (basically whatever's in the fridge) and then saute for a few mins in the bacon grease. My aim here isn't really to cook the veggies, but more to infuse the bacon flavour into them. You can also add any other spices or herbs you like here.
3. Next I take a few eggs, break them into a bowl and beat them (the number of eggs you need depends on how many muffins you're making/how big your muffin trays are).
4. Next, take your muffin tray and lightly grease/butter them so that your muffins don't stick.
Place a teaspoon or two of your fried mix (the less you put in the further the recipe will go) into the bottom of the muffin cup, then poor the beaten egg in to about the 2/3 mark. They will rise.
5. Whack the tray in a preheated oven for around 20 mins or until golden brown and firm in the middle. The longer you leave them in the larger then tend to rise but they get drier and tougher inside, so play around with the time and see how you like them best.
They last at least a week in an airtight container in the fridge. Enjoy!