These savoury muffins are perfect for brunch/lunch. I whipped up a batch in no time and they are delicious! This recipe makes 6 good size muffins so if you are serving a larger crowd and you want to make a dozen you will need to double it.
4 rashers of streaky bacon
30 grams butter
2 tablespoon fresh chives, finely cut
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cracked pepper
1½ teaspoons sugar
½ cup milk
½ cup cheddar cheese, grated
Preheat oven to 180°C, spray or line your muffin tin with papers.
Fry bacon until it is well cooked and slightly crispy, set aside to cool.
Melt butter and set aside.
Put dry ingredients in a large bowl and stir with a fork so you can ‘fluff’ it up. Make a well in the centre of the bowl.
Place egg and milk in a small bowl and whisk.
Pour egg and milk mix and butter and chives into the well in your dry mix and combine using a wooden spoon.
Add cheese and bacon and mix with your spoon so that it is distributed evenly.
Place even scoops of mixture in your muffin tins (you can top with a little bit a grated cheese if you wish) and bake for 10-15 minutes, or until the tops are golden and a skewer can be removed cleanly.
Once cooked remove from the oven and cool on a wire rack.
For more healthy recipes and lunch ideas check out our Lunchbox Bakes page!