Bacon and cheese muffins
Make a batch or two of these savoury muffins at the beginning of the week for an easy breakfast snack.
6-8 large muffins
Preparation time: 15 minutes Baking time: 20-25 minutes Cooling time: 5 minutes
30 ml (2 T) melted butter 1 small red onion, finely chopped 1 red pepper, diced 125 g bacon, chopped 10 ml (2 t) chilli flakes few sprigs of fresh thyme 500 ml (2 c) wholewheat flour 250 ml (1 c) cake flour 15 ml (1 T) baking powder 2 ml (½ t) bicarbonate of soda salt and pepper 2 eggs 330 ml (1¹⁄₃ c) buttermilk 45 ml (3 T) olive oil 125 ml (½ c) grated mature Cheddar cheese butter to serve
Preheat the oven to 180 °C. Grease large muffin tin hollows with nonstick spray. 1 Heat the butter in a pan and fry the onion, red pepper and bacon together until the bacon is crispy. Add the chilli flakes and thyme and set aside to cool. 2 Sift the 2 kinds of flour, baking powder and bicarbonate of soda into a large bowl to add air to the mixture. Toss the sifted grains back in with the flour mixture. Season with salt and pepper. 3 Whisk together the eggs, buttermilk and olive oil. Add the bacon mixture. 4 Make a well in the middle of the dry ingredients, add the egg and bacon mixture and mix with a spatula until just combined. Spoon the batter into the prepared muffin tin hollows until three-quarters full and sprinkle the cheese on top. 5 Bake for 20-25 minutes. Cool in the tin for 5 minutes. Turn out on a wire rack to cool completely. Serve with butter.