This is the kind of recipe that’s really handy for when you want to impress someone with your brunch making skills, but shhhhhh! They’re actually really easy to prepare.
For 12 muffins you’ll need:
- 280g plain flour
- 1 tablespoon baking powder
- salt and pepper
- 250g streaky bacon
- 140g mature cheddar cheese
- 2 eggs
- 250ml milk
- 6 tablespoons sunflower oil
First, preheat your oven to 200C and line your muffin tins with 12 cases.
Slice the bacon into small chunks, and fry til nice and crispy – no chewy undercooked rind please! Tip onto paper towel and leave to cool.
Next, sift together the flour, baking powder, a pinch each of salt and pepper and stir in 100g of grated cheddar and the bacon.
Beat the eggs, and mix them with the milk and oil. Then make a well in the middle of the dry ingredients and pour the liquid in.
Mix gently until only just combined. You don’t want to over mix everything together or the muffins won’t work out. Now you can divide your batter evenly between the cases so they’re about half full each, and sprinkle the rest of the grated cheese over the top.
Bake for about 18-20 minutes. The muffins are cooked when a skewer comes out clean. They should be golden and nicely risen. Let them cool in the tin for about 5 minutes then you can tuck in.
These can be frozen in case of emergency, just give them a blast in the microwave when you need them. And one last thing, always serve muffins warm!
This is the kind of recipe