Ingredients

100 grams	Smoked Back Bacon Rashers
275 grams	Plain Flour
1 tbsp	Baking Powder
1 tsp	Billington's Golden Caster Sugar
1 tsp	Salt
125 grams	Gruyere Cheese Grated
2	Tomatoes De-Seeded And Chopped
2 tbsp	Chives Chopped
2	Eggs
200	Semi Skimmed Milk
75 grams	Butter Melted

Method

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1. Preheat the oven to 190 C,fan 170 C, gas mark 5.
2. Line a muffin tin with 10 paper muffin cases or greasproof paper. Grill the bacon until crispy and chop into pieces.
3. In a large bowl, sift together flour and baking powder.
4. Stir the sugar, salt and three quarters of the cheese, bacon, tomatoes and chives into the flour mixture and mix well.
5. In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined, the batter will be lumpy. Fill the muffin cases and sprinkle the tops with the reserved cheese.
6. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.

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