Winner '14: Aisling Brennan


Easy Cheesy, sponsored by Irish Dubliner Cheese

Spinach and Bacon Cupcakes
Makes 24

  • 6 smoked streaky bacon rashers
  • 2 large eggs
  • 120ml sunflower oil
  • 180ml Greek yoghurt
  • 110g Dubliner Original White cheese, grated
  • Handful of spinach leaves, finely shredded
  • 225g plain flour
  • 2tsp baking powder
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  1. 1 Preheat the oven to 180°C/160°C fan/gas mark 4 and line two 12-hole cupcake tins with silicone cases.
  2. 2 Grill the bacon for three minutes on each side or until crisp, then slice very thinly.
  3. 3 Beat the eggs in a jug with the oil, yoghurt, Dubliner cheese, spinach and half the bacon until well mixed.
  4. 4 Mix in the flour, raising agents and salt in a bowl, then pour in the egg mixture and stir just enough to combine.
  5. 5 Divide the mixture between the moulds, then bake in the oven for 15-20 minutes.
  6. 6 Test with a wooden toothpick; if comes out clean, the cakes are done.
  7. 7 Sprinkle the cakes with the rest of the bacon and serve warm or at room temperature.
Per Serving 119kcals, 7.6g fat (1.8g saturated), 8g carbs, 0.6g sugars, 4.4g protein, 0g fibre, 0.218g sodium

Aisling Brennan

"I like this recipe because I use the best of Irish ingredients to make a tasty snack for all occasions. I enjoy making it and it is really quick and easy recipe to put together, one that the whole family loves to eat"



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