Mini baked bean muffins
Mini muffins make a great snack for young children on the go or, as a lightweight snack for teenagers before sport. They're also great to pass around as a quick bite with drinks or at family gatherings. Source: kidspot
- Suitable from
- Finger foods (BLW)
- Total time
- 25min
- Makes
- 4servings
- Iron
- 0.3mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, Milk, WheatIntroduce one at a time.
Ingredients
- Olive oil1 tsp
- Bacon2 pcs, chopped
- Red bell pepper1/4 pc, finely diced
- Milk1/2 cup
- Egg1, lightly beaten
- Butter45g, melted
- Cheese1/2 cup, grated
- Green onions3 pcs
- Self raising flour1 1/4 cups
- Tomato sauce220g
Steps
Heat oil in a small non-stick pan, add the spring onion, bacon and capsicum and cook for 2 minutes, or until the vegetables have softened. Remove from heat, drain on absorbent paper.
Sift flour into a large bowl. Make a well in the centre and gradually pour in the milk, egg and butter while mixing gently. Fold in the bacon mixture, HEINZ BEANZ, vegetables and cheese until just combined.
Spoon batter into a lightly greased mini muffin pan and bake in a preheated oven of 180°C for 12-15 minutes, or until golden. Cool on a cake rack.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 63kcal
- Protein
- 3.6g
- Fat
- 5.3g
- Carbs
- 8.1g
- Carbs34%
- Protein15%
- Fat51%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
63
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.