Cheese and Bacon Muffins

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 tins or muffin tins lined with paper cases and sprinkle on remaining cheddar. Bake 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