Cheese and bacon muffins

    30 min

    I once used to buy these muffins from a coffee shop and have been trying to reproduce them ever since. Beautiful crunchy tops and soft moist inside, super for lunches. Makes 6 big or 10 small.

    360 people made this

    Makes: 10 small muffins

    • 250g self raising flour
    • 150g strong cheese, like mature Cheddar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon ground turmeric (optional)
    • 1 teaspoon mustard powder (optional or to taste)
    • 3 rashers any bacon (optional)
    • 100ml natural yoghurt
    • 100ml milk
    • 2 eggs

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 200 C / gas mark 6
    2. Grill bacon rashers and turn out to cool; chop roughly
    3. Mix the dry ingredients: flour, cheese, bacon, salt, pepper, spices.
    4. In a separate bowl, beat 2 eggs and add yoghurt and milk. Make a well in the dry ingrediants and add wet ingredients; mix quickly but gently, don't take too long and don't overmix. The mixture should be lumpy and just about falling off the spatula - if not add a touch more milk.
    5. Grease a muffin tin and spoon in for 6 large or 10 small.
    6. Bake for 15 mins or until tops golden. Turn out onto a rack to cool.

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    Reviews in English (39)


    Do you grate the cheese? or cut it into small pieces? (sorry if it is obvious)  -  25 Jan 2013


    Used different ingredients. Didn't have enough bacon so chopped up some parma ham and added some chopped sun-blush tomatoes (only about 6 pieces finely chopped) didn't bother with the mustard and tumeric because the tomatoes can be quite strong. Also sprinkled some cheese on top - Fabulous!  -  14 Feb 2011


    Wow! really easy  -  19 Oct 2011