These bacon and cheese muffins are great for quick breakfasts and anytime snacks. You can make them with or without the chives but the chives make them a really fantastic savoury muffin. You can also throw in a handful of corn kernels instead of the chives which makes a nice change. I have been known to smother a version that excludes the chives in butter and strawbeery jam… (12 deep muffins or about 20 shallow muffins)
What you need
6 slices bacon chopped and fried
3 melted tablespoons butter
Handful of chopped fresh chives
2 cups cake flour
2 teaspoons baking powder
pinch of salt
2 tablespoons sugar
1 cup milk
1 cup grated cheddar cheese
Heat your oven to 190 Celsius and butter up your muffin tins. You can use cookie papers but the cheese tends to stick to them so butter the muffin tins is a better option.
After melting the butter, remove from the heat and drop in the chopped chives, mix and set aside to cool slightly.
In a bowl add the flour, baking powder, sugar and salt and mix with a spoon slightly.
In a separate large bowl add the eggs and milk and give a light whisking, then add the butter and chive mixture, the grated cheese and chopped bacon pieces. Give it a good mix to combine.
Add the flour mixture to the egg mixture and stir with a spoon in a folding motion until combined.
Fill the muffin tins to 2/3 full, pop into the oven and bake for 20 minutes or so until the tops are golden brown.
Remove them from the tins and allow to cool on a wire rack.
Variations: substitute chives for corn kernels.
Fancy it up: Sprinkle a few bacon pieces over the top before going into the oven.
Enjoy them folks.