Recipe
Cheese and Bacon Muffins
A practical cheese and bacon muffins with rashers bacon, self-raising flour, baking powder, clear timings and straightforward home-cooking steps.
Ingredients
Method
20 mins prep25 mins cook50 mins total
Heat the oven to 190°C/170°C fan/gas mark 5. Line a 12-hole muffin tin with cases.
Fry the bacon for 5–6 minutes until crisp. Drain on kitchen paper and leave to cool slightly.
Mix the flour, baking powder, mustard powder, paprika and black pepper in a bowl.
Whisk together the melted butter, eggs and milk. Pour into the dry ingredients and stir briefly.
Fold in the bacon and most of the cheese. Do not overmix.
Divide between the cases and top with the remaining cheese. Bake for 25–30 minutes until risen and golden.
Notes
Adjust seasoning and chilli heat to suit your table.
About this recipe
Cheese and Bacon Muffins brings together rashers bacon, self-raising flour, baking powder in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.
Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.
