Cheese and bacon muffins

There is nothing as good as a family brunch around the table on Sunday morning. These muffins make a perfect choice and can be served with poached eggs and grilled or slow-roasted tomatoes.

This is a lovely recipe for using up that yogurt lurking in the fridge near its sell by date!                                               Also try mixing the cheeses. I have made them with 25g stilton and 50g cheddar.                                                                It really goes well with the bacon.

Cheese and bacon muffins

Ingredients

  • 250 g plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 150 g streaky bacon, cooked and chopped (weight before cooking)
  • 75 g grated mature Cheddar cheese
  • 1 tsp English mustard
  • Pinch of cayenne or paprika
  • 1 tsp dried herbs Parsley, basil or sage
  • 2 eggs lightly beaten
  • 70 g melted butter or 80ml sunflower oil
  • 125 ml natural yogurt

Instructions

  • Sift the flour, salt and baking powder into a mixing bowl.
  • Add the bacon and cheese and fold in with the mustard , herbs and cayenne. .
  • Mix together the eggs, yogurt and oil or butter and fold into the mixture with the lightest of touch, until just blended.
  • Spoon the mixture into the muffin tins. Sprinkle with some extra cheese.
  • Bake in a preheated oven, 180C / gas mark 4 for 20-25 minutes until golden and firm. Remove and allow to cool in the tin for 10 minutes.

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