Cheese, Bacon and Tomato Muffins
10 Reviews
About the bake
Who says muffins have to be sweet? These savoury muffins are fabulous for a special breakfast, spot of lunch or a picnic snack.
Ingredients
- 100gBacon rasher(s) (smoked back bacon rashers)
- 275gAllinson's Plain White Flour
- 1 tbspBaking powder
- 1 tspBillington's Unrefined Golden Caster Sugar
- 1 tspSalt
- 125gGruyère (cheese, grated)
- 2Tomato(es) (deseeded and chopped)
- 2 tbspChives (chopped)
- 2Egg(s) (free range)
- 200mlMilk (whole)
- 75gButter (unsalted) (melted)
Method
Step 1
Preheat the oven to 190°C (170°C fan, gas mark 5). Line a muffin tin with 10 paper muffin cases or greasproof paper.
Step 2
Grill the bacon until crispy and chop into pieces. In a large bowl, sift together flour and baking powder.
Step 3
Stir the sugar, salt and 3/4 of the cheese, bacon, tomatoes and chives into the flour mixture and mix well.
Step 4
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.
Step 5
Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.