Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 4) and line a cupcake tray with 12 paper cupcake cases.
Step 2:
Snip the bacon into pieces and fry until crispy then leave to cool. Keep aside a couple of pieces for your cupcake topping.
Step 3:
Place the flour, salt, mustard powder, cheddar and bacon in a mixing bowl.
Step 4:
In a jug beat together the oil, buttermilk or yogurt, milk and egg then beat into the flour mixture until well mixed. Don't worry if the mixture appears a bit lumpy.
Step 5:
Divide the mixture between the paper cupcake cases and bake for 20-25 mins until golden and just firm to the touch. Allow to cool.
Step 6:
To decorate, mix the cream cheese with most of the grated cheddar and pipe on top of the cakes. Finish with a piece of crisp bacon on top. Store in the fridge for up to 2 days
Ingredients
For the muffins
- 75g Streaky bacon rasher(s) (snipped)
- 275g Self-raising white flour
- 1pinch Salt
- 0.5 tsp Mustard powder (english)
- 100g Cheddar cheese (grated)
- 6 tbsp Sunflower oil
- 150ml Buttermilk (or natural yoghurt)
- 125ml Milk (whole)
- 1 Egg(s) (free range)
For the topping
- 175g Cream cheese
- 100g Cheddar cheese (grated)
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Ingredients
For the muffins
- 75g Streaky bacon rasher(s) (snipped)
- 275g Self-raising white flour
- 1pinch Salt
- 0.5 tsp Mustard powder (english)
- 100g Cheddar cheese (grated)
- 6 tbsp Sunflower oil
- 150ml Buttermilk (or natural yoghurt)
- 125ml Milk (whole)
- 1 Egg(s) (free range)
For the topping
- 175g Cream cheese
- 100g Cheddar cheese (grated)