A delicious savoury muffin in six simple steps
Bacon and Cheese Muffins
Rated 5.0 stars by 1 users
Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
Everyone should have a savoury muffin recipe up their sleeve and this one is a keeper. Blending nitrate-free bacon and cheddar cheese for guilt-free elevenses, after school snacking or popped in a lunch box.
Ingredients
-
250g self raising flour
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150g mature cheddar cheese, grated
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4 rashers of nitrate free rib eye bacon
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100ml natural yoghurt
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100ml full fat milk
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2 eggs
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½ tsp ground turmeric
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¼ tsp cayenne pepper
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Sea salt and cracked black pepper
Directions
Preheat your oven to 200C
Chop your bacon rashers into 1cm lardons and fry until crisp in a frying pan. Allow to cool off whilst you make your muffin mixture
In a large mixing bowl, sift your dry ingredients together, add your grated cheese and gently mix together. In a small mixing bowl, beat the eggs, yoghurt and milk. Create a well in the centre of your dry ingredients and pour in your wet mixture. Add a pinch of salt and a good grind of black pepper. Gently fold all of your ingredients together to a droppping consistency, being careful not to overwork it.
Grease a muffin tin or line with muffin cases. Spoon in your mixture, dividing it equally between cases.
Bake for 20 minutes until the muffins are golden brown. Check they are cooked by piercing the centre of a muffin, if the knife comes back clean with no mix is stuck to your blade, your muffins are cooked
Leave to cool on a rack
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Bacon and Cheese Muffins
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