About this recipe:These savoury muffins are a result of an experiment; I wanted to bake muffins, but had no butter in the house. My husband was thrilled with the result and I've baked them regularly at the weekend ever since. They taste best warm with butter.
100g lean bacon
60g shallots, finely chopped
300g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
200g soured cream
50g Cheddar or Gruyere cheese, grated
15g Parmesan cheese, grated
caraway seeds for sprinkling (optional)
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 190 C / Gas 5. Grease or line a muffin tin with paper cases.
Fry the bacon in a frying pan and drain on kitchen paper. Leave some of the bacon fat in the pan and fry the shallots until translucent over a medium heat. Allow to cool.
Mix flour, baking powder and salt. In another bowl, whisk together eggs, milk and soured cream.
Dice the cooled bacon, mix with the fried shallots and cheeses and stir into the egg mixture. Add the flour mixture in two or three steps and stir briefly with a spatula.
Spoon the mixture into the prepared muffin cases and sprinkle tops with the caraway seeds.
Bake in the preheated oven for about 25 minutes and serve preferably while still warm.
You can use yoghurt or creme fraiche instead of soured cream.