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Snack rye muffins with bacon and red onion
Try making delicious bacon and red onion muffins! This is a really amazingly delicious snack that you can take with you to nature (on the road) or serve on a festive table. The taste of fresh rye bread and fried bacon with onions...
How to cook Snack rye muffins with bacon and red onion
Step 1
Finely chop the onion and bacon slices. Fry with half the vegetable oil.
Step 2
Mix sour cream, egg, remaining vegetable oil.
Step 3
Mix and sift both types of flour, add baking powder, salt and black pepper. Add dry mixture to sour cream and egg.
Step 4
Mix. Add cooled bacon with onions.
Step 5
Mix.
Step 6
Divide the dough into molds.
Step 7
Bake in an oven preheated to 170-180 degrees for 20 minutes.
Step 8
Ready!
Step 9
Enjoy your meal!
Snack rye muffins with bacon and red onion - FAQ About Ingredients, Baking Time and Storage
Yes, you can use yellow or white onion as a substitute, though the flavor will be slightly milder.
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Yes, omit the bacon and add mushrooms or smoked paprika for a similar savory flavor.
Avoid overmixing the batter and ensure your baking powder is fresh for optimal rise.
Yes, freeze them in a sealed container for up to 2 months. Thaw and reheat in the oven or toaster.
Pair them with a fresh salad, soup, or scrambled eggs for a balanced meal.
Yes, reduce the baking time to 12-15 minutes for mini muffins.
Try almond flour or coconut flour, but adjust the liquid content as they absorb moisture differently.
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