Cheese and Bacon Muffins

Category: Cakes and Bakes

These are great to eat as a snack, or with a bowl of soup or to enjoy for a weekend brunch. They are wonderful served warm but still very delicious cold and so are ideal for lunch boxes and picnics too.

Servings

12

Ingredients

12 Rashers streaky bacon (about 250g), cut into small pieces 1tbsp oil 1 medium onion, peeled, halved and sliced 459g self-raising flour 1tsp baking powder 150g grated extra mature cheddar (reserve 25g for on top) salt and freshly ground black pepper 2 medium eggs, beaten 400ml milk

Method

Preheat the over to gas 4/180C. Cook the bacon in a small non stick pan until crispy. Heat the oil and fry the onion until it is cooked and starting to brown. Place the flour, baking powder, cheddar and seasoning in a large bowl. Add the bacon and any fat that has been given off in cooking it and the cooked onion. Then add the eggs and milk together and mix thoroughly. Spoon into greased muffin thins or muffin tins lined with paper cases and sprinkle on remaining cheddar. Bake at Gas mark 4/180C for 25 minutes until risen and golden brown on top and firm to the touch. Serve warm Cooks Tips You could mix the dry ingredients together and add the cooked onion and bacon and put in the fridge overnight, then simply add eggs and milk just before you make them for breakfast. They can be baked and stored in an airtight container in the fridge for 2 - 3 days and reheated by either wrapping in foil and heating in oven or microwaving for a short time. PER SERVING 277 Kcal, fat 11.9g, saturated fat 5.2g, salt 1.4g, carbohydrate 31.6g, sugar 2.8g, fibre 1.4g