Sometimes cornflakes or toast just won’t cut it for breakfast. These muffins can’t be beaten when that is the case, or when you need a more substantial brunch. Bacon, egg and cheese in a wonderful, moist muffin – oh boy…..
You can use a 12-hole muffin pan, but I used a 6-hole ‘texas’ muffin pan to make these. If you want to use a 12-hole pan, adjust the cooking time down to 20-25 minutes.
Ingredients – makes 6 ‘texas’ muffins
- 150g/5oz diced bacon pieces (or cut up some bacon rashers)
- 2 cups plain (all purpose) flour
- 2 teaspoons baking powder
- 1 cup grated cheese (I used Tasty, but mature cheddar would be great)
- black pepper, to season
- 2 eggs
- 1 cup milk
- 1/3 cup vegetable oil
- Heat your oven to 180C/160C fan forced/350F.
- Spray a frying pan with cooking spray, heat and cook the bacon pieces until browned. Remove from heat.
- Mix the flour and baking powder in a large bowl.
- Add the cheese and season with pepper.
- Whisk the eggs, milk and oil in a jug.
- Pour the egg mixture into the bowl with the flour and cheese. Add the cooked bacon and mix with a flat bladed knife to combine into a sticky dough.
- Spray a non-stick 6-hole texas muffin pan with some cooking spray.
- Spoon the mixture into the muffin pan.
- Bake for approximately 35 minutes or until golden brown. A sharp knife inserted into the middle muffin should also come out clean.
- Remove to a wire rack and cool for 5-10 minutes.