Readers, after abandoning my muffins making skills for
several years, I’m back on track and making them til the cows come home. I had some leftover bacon lying around the
fridge doing nothing, apart from looking sad and changing colour at the edges,
so rather than see it go to waste, I got creative with it.
I also had a block of cheese which was starting to harden
up. I found some dried chives in the
cupboard and et voila, the savoury muffin was born.
Savoury Bacon, Cheese and Chive Muffins
Ingredients
1 cup plain flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon dried chives
1 egg
100ml semi skimmed milk
40ml sunflower oil
3 rashers unsmoked bacon (chopped)
75g mature cheddar (grated)
Method
- Preheat the oven to 190c/170c fan/Gas 6.
- Chop the bacon and fry in small pan. Don’t add any oil, the bacon will cook in its
own fat. Set aside to cool.
Fry the bacon - Sift the flour, baking powder and salt into a bowl. Add the chives and mix to combine.
Dry ingredients in the bowl - In a glass jug, add the milk, egg and sunflower oil and mix to combine.
- Add the bacon and grated cheese to the dry ingredients and
mix to combine.
Add the bacon and cheese - Create a well in the centre of the dry ingredients and pour in the wet ingredients. Mix until just combined. Be careful not to overmix. If your mix is too dry, add a spot more milk.
- Spoon the mix into muffin cases in a prepared muffin
tin. Fill to around ¾ full.
Fill to around 3/4 full - Bake in the centre of the oven for around 20-25 minutes until cooked and golden on top.
- Serve warm.
Wow! They look immense! Savoury baking turns my lights ON. Serve with baked tomatoes and wostershire mushrooms?? BOOM, breakfast or brunch is born. X
ReplyDeleteThanks Nikki. Super easy to make. I'm thinking about a parmesan, sun dried tomato and basil version next.
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