375kcal
1g
1g
1g
13g
15g
19g
628mg
- 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
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.
13% of RDI
12% of RDI
1% of RDI
1% of RDI
1% of RDI
12% of RDI
64% of RDI
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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