Choice and Bacon
Muffins
These are great to eat as a snack, with a bowl of soup or to enjoy for a weekend brunch. They are wonderful served warm but still delicious cold. Ideal for lunch boxes and picnics too.
Serves 4 - suitable for vegetarians
Ingredients
12 Rashers streaky bacon (about 250g) cut into small pieces
1 Tbsp oil
1 Medium onion, peeled, halved and sliced
450g Self Raising Flour
1 Level tsp. Baking powder
150g Pilgrims Choice grated cheddar (reserve 25g for top)
Salt and freshly ground black pepper
2 medium eggs beaten
400ml Milk
Cook the bacon in a small non-stick pan until crispy.
Heat the oil and fry the onion until it is cooked and starting to brown. Place the flour, baking powder, cheese, salt and pepper in a large bowl.
Add the bacon and any fat that has been given off in cooking it and cooked onion.
Then add the eggs and milk together and mix thoroughly.
Spoon into greased muffin tins or muffin tins lined with paper cases. Sprinkle on the remaining cheese.
Bake in preheated oven at 180°c for 25 minutes until risen, golden brown on top and firm to the touch.
Serve warm.
Cook's Tip
Why not mix the dry ingredients together, add the cooked onion and bacon and put it in the fridge overnight then simply add eggs and milk just before you make them. Perfect for breakfast. They can be baked and stored in an airtight container in the fridge for 2-3 days, and reheated by wrapping in foil and heating in the oven for a short time.