⅔ cup self-raising flour
⅓ cup castor sugar
1 large egg
⅓ cup milk
⅓ cup melted salted butter
¼ teaspoon vanilla essence
¼ cup chopped spinach
6 to 8 small eggs
Preheat oven to 350 degree F. Spray muffin pan or spread some melted butter in each hole.
In a large bowl shift flower and sugar. Mix 1 large egg into the batter.
In a small bowl whisk milk, butter, and vanilla essence together. Combine the contents of the small bowl into the large bowl, mix well.
Mix the chopped spinach into the batter. Fill ⅓ of each muffin hole with batter. Then add a small egg in each hole. Top each egg with cheddar cheese, crumbled bacon and parsley.
Put the muffin tray in the oven and bake it for 25 mins. The egg bread might puff up over the pan but do not be alarmed. It should not over flow as normal cupcakes might. After 25 mins, take the tray out and check whether it’s all cooked. Let the tray cool for 3 to 4 minutes. Carefully take out the egg bread and enjoy!