Cheese and crispy bacon muffins

    40 min

    This started as a low-fat recipe with fruit that I modified to savoury. Very tasty for breakfast, lunch or evening snack. Use back (Canadian) bacon, trimmed, for a slightly less-fattening version. You can add another rasher if you want more taste and it won't make any difference to the cooking.


    Dorset, England, UK
    16 people made this

    Makes: 12 

    • 3 or 4 slices crispy fried bacon, crumbled
    • 200g grated cheese
    • 250g plain flour
    • 1 tablespoon baking powder
    • 1 egg
    • 4 tablespoons sunflower oil or vegetable oil
    • 250ml buttermilk

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 190 C / Gas 5. Place 12 large paper cases in a muffin tin or, if using a baking tray, use 2 cases for each. Prepare bacon and cheese.
    2. Mix flour and baking powder in a large bowl.
    3. Mix beaten egg, oil and buttermilk in another bowl.
    4. Add the wet ingredients to the flour mix and mix quickly. Add the bacon, cheese and milk and mix thoroughly. Turn the mixture into the paper cases.
    5. Bake until a skewer inserted near the centre comes out clean, 20 - 25 minutes, in the centre of the oven.
    6. Serve immediately or cool on a rack.

    Serving suggestion

    You might prefer to cool the muffins and remove the paper cases, as these are difficult to remove cleanly when hot. Heat again for serving.

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