Bacon Cheese and Chive Muffins

Bacon Cheese and Chive Muffins

Blood Sugar: 10Servings: 12Preparation Time: 25minMeal Category: Breakfast
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
375kcal
Sugar
1g
Fat
27g
Fiber
1g
Sat fat
13g
Protein
15g
Carbs
19g
Sodium
628mg

Ingredients

220g / 8oz self-rising Self-raising flour, 1 tsp Baking powder, 4 Eggs, 70ml / 2.4fl oz whole Full-fat milk, 150g / 5.2oz melted Unsalted butter, 3 rashers Smoked thick-cut bacon, drizzle Groundnut oil, 3 tbsp finely chopped Finely chopped chives, 120g / 4oz grated Cheddar, to taste freshly ground Black pepper

Preparation

1. Preheat the oven to 200°C (400°F). 2. Halve 3 rashers of smoked thick-cut bacon lengthwise, then slice into 1cm (½in) wide pieces. 3. Fry in a frying pan with a drizzle of groundnut oil until crispy. 4. Add 3 tbsp finely chopped chives and 120g / 4oz grated Cheddar to a large mixing bowl with 220g / 8oz self-raising flour, 1 tsp baking powder, 4 eggs, 70ml / 2.4fl oz full-fat milk, 150g / 5.2oz melted unsalted butter, some freshly ground black pepper, and the bacon. 5. Mix with a spatula until combined, but do not over-mix. 6. Spoon the mixture into the greased muffin tin so that it comes two-thirds of the way up in each section. 7. Bake for 15-20 minutes or until golden and a knife inserted comes out clean. 8. Transfer to a wire rack to cool.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
19% of RDI
Vitamin C
1% of RDI
Omega 3
20% of RDI
Vitamin A
21% of RDI
Calcium
12% of RDI
Folate
64% of RDI

Good to know

Store the muffins in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months.

How to Prepare

1. Preheat the oven to 200°C (400°F). 2. Halve 3 rashers of smoked thick-cut bacon lengthwise, then slice into 1cm (½in) wide pieces. 3. Fry in a frying pan with a drizzle of groundnut oil until crispy. 4. Add 3 tbsp finely chopped chives and 120g / 4oz grated Cheddar to a large mixing bowl with 220g / 8oz self-raising flour, 1 tsp baking powder, 4 eggs, 70ml / 2.4fl oz full-fat milk, 150g / 5.2oz melted unsalted butter, some freshly ground black pepper, and the bacon. 5. Mix with a spatula until combined, but do not over-mix. 6. Spoon the mixture into the greased muffin tin so that it comes two-thirds of the way up in each section. 7. Bake for 15-20 minutes or until golden and a knife inserted comes out clean. 8. Transfer to a wire rack to cool.

Good to Know

Store the muffins in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months.

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