Bacon and Cheese Muffins

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

Method:

  • 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.
  • Enjoy!

 

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