Cheese and bacon muffins
Prep:
15 mins
Cook:
25 mins
A perfect mid-afternoon snack.
4 slices bacon
140g cornflour
85g flour
1 tbsp sugar
1½ tbsp baking powder
½ tbsp baking soda
¼ tbsp salt
2 eggs, beaten
360g low-fat buttermilk
4 tbsp unsalted butter, melted
2 tbsp bacon drippings
20g shredded cheddar cheese
3 tbsp plive oil
Preheat the oven to 200°C/ gas mark 6. Lightly coat the muffin tin with a tablespoon of oil.
Add the rest of the oil to a frying pan and gently cook the rashers on a medium heat for about 4 minues on each side. Once crisp, remove from the pan and set aside on a paper towel. Hold on to the bacon drippings as you will need it later in the recipe.
Next, whisk the cornflour, flour, sugar, baking powder, baking soda and salt together in a bowl.
In another bowl, combine the eggs, buttermilk and butter. Pour the cornflour mixture into the buttermilk mixture and mix together.
Add two tablespoons of bacon drippings and stir.
Break apart the bacon and add it to the batter.
Add the cheese and combine thoroughly.
Divide the batter into the muffin tin and bake for 20-25 minutes.
Leave to cool for 5 to 10 minutes.
Serves
10
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Flour, Cheese
Recipe Type
Easy, Entertaining
Level of Difficulty
Easy
