Cheese and bacon muffins

An easy recipe for cheese and bacon muffins. Whether you serve them with salad for a light meal or pop them in a lunchbox or picnic basket for a healthy snack, one thing is certain- these savoury muffins won’t last long!

Preparation time: 15 minutes Cooking time: 10 minutes Difficulty rating: Easy

Ingredients

Makes 12 servings

4 rashers short-back bacon trimmed to remove all visible fat

2 cups self-raising flour

1 tsp baking powder

1 tbs sugar

1 tsp powdered vegetable stock

1/3 cup of grated cheese

1/2 cup milk

1/4 cup cream

2 eggs

Method

1. Preheat a fan forced 200oC- if you are using a conventional oven you may need to increase the temperature slightly.
2. Dice the bacon in small pieces and cook in a non-stick pan until just cooked (no oil or fat needed).
3. In a bowl combine the flour, baking powder, sugar and powdered veggie stock. Stir with a whisk.
4. Add the cheese and bacon to the flour mix.
5. Whisk the milk, cream and eggs in a separate bowl.
6. Fold together wet and dry ingredients until just combined.
7. Prepare a 12-hole muffin tin by rubbing it with just enough rice bran oil to prevent the batter from sticking.
8. Bake for 10 minutes.
9. Leave the muffins in the pan to cool slightly before turning out onto a wire rack.

Tips

• These muffins can be served hot or cold.
• For a quick, healthy lunch, serve these muffins with salad on the side.
• If you don’t have vegetable stock, use salt and pepper to season the muffins.
• These are the perfect quick and easy party food for kids, make them in two, 12-hole mini-muffin tins, using a heaped teaspoon of batter in each muffin mould. Cook for 10 minutes as for the larger version.

Nutritional content

Nutritional analysis per muffin (60 grams):