Ingredients Jump to Instructions ↓

  1. Send us your tips > 100g (3 1/2oz) smoked back bacon rashers 275g (10oz) plain flour 15ml (1tbsp) baking powder 5ml (1tsp) caster sugar 5ml (1tsp) salt 125g (4oz) Edam cheese, grated 75g (2 3/4oz) sun-dried tomatoes, chopped 30ml (2tbsp) freshly snipped chives 2 eggs 200ml (7floz) semi- skimmed milk 75g (2 3/4oz) butter, melted

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375ºF (190ºC, gas mark 5). Line a muffin tin with 10 paper muffin cases. Grill the bacon until crispy and chop into pieces. In a large bowl, sift flour and baking powder together. Stir the sugar, salt, bacon, sun-dried tomatoes, chives and three quarters of the cheese into the flour mixture and mix well. In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined - the batter should be lumpy, but with no dry pockets of flour. Fill the muffin cases with the mixture and sprinkle the tops with the reserved Edam. Bake for 20-25 mins until risen and firm. Delicious eaten warm or cold.


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