Cheese & bacon muffins

Cheese & bacon muffins

These savoury cheese & bacon muffins are ideal for a grab-and-go breakfast, quick snack or packed lunch. They’re also perfect for picnics and pair beautifully with a cool glass of white wine – just the thing for your next gathering.

Preparation: 25 mins

Baking: 25 mins 

Makes: 12

Difficulty: easy

Download recipe

Cheese & bacon muffins

Ingredients

  • 1 tbsp vegetable oil
  • 6 dry-cured bacon rashers, chopped
  • 3 spring onions, chopped
  • 300g self-raising flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • 100ml milk
  • 150ml soured cream
  • 120g cheddar cheese, grated
  • Freshly ground black pepper, to taste

Recipe

  1. Preheat your oven to 200°C/180°C fan/gas 6.
  2. Line a 12-hole muffin tin (or two 6-hole tins) with paper cases or lightly grease the tin.
  3. Heat the vegetable oil in a pan and fry the bacon pieces until golden brown.
  4. Add the spring onions and fry for another minute. Leave to cool on a plate lined with kitchen roll to soak up any excess fat.
  5. In a large bowl, mix the flour, baking powder and salt.
  6. Using a separate bowl, whisk together the eggs, milk and sour cream.
  7. Stir in the cheese, bacon, spring onions and black pepper until evenly distributed.
  8. Pour the wet mixture into the dry ingredients. Stir gently using a wooden spoon until smooth – be careful not to overmix, as this can make the muffins tough.
  9. Distribute the batter evenly in the muffin tin, filling each case about two-thirds full.
  10. Bake for around 25 minutes until the muffins are golden brown and a skewer inserted into the centre comes out clean.
  11. Remove the tin from the oven and allow the muffins to cool for a few minutes before transferring them to a wire rack.

 

Our cheese & bacon muffins are best served warm but can also be enjoyed cold. They can be stored in the fridge for 3–4 days.

 

 

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