Recently, Laurence and I have been slacking on using up our eggs from our chickens so this weekend we decided to do a bunch of baking to use them up whilst making some lovely treats!
First on the list was bacon and cheese muffins. I went to the Speciality and fine foods fair earlier this week and tried some amazing foods, including some savoury muffins – hence the inspiration for this recipe. If you struggle what to have for breakfast or need something to grab on the run, I would definitely recommend this!
I got this recipe from an American site so if the measurements seem odd, it’s because I’ve converted cups to grams.
3 slices bacon
336grams of all purpose flour
2 tsp baking powder
1 tsp salt
24oml of milk
113grams of butter, melted
100grams of shredded sharp cheddar cheese
Preheat oven to 350 degrees (gasmark 4).
Fry bacon until crispy then chop into small pieces. Set aside.
Combine flour, baking powder and salt in a large bowl. In another bowl, whisk together eggs, milk and melted butter. Add bacon bits and cheese to milk mixture then add wet ingredients to dry.
Scoop batter into greased muffin tins and bake for 30 minutes, or until bottoms are golden.