Cheese Leek and Bacon Muffins

Cheese Muffins

These Cheesy Leek and Bacon Muffins are really easy to make and are quite delicious as a quick lunchtime snack. Perfect to pop in your or your kid's lunchboxes.

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Once you've fried the bacon and made the muffin mixture. Spoon the mixture into 8 holes of a muffin tin.

Pop into your preheated oven for 20 minutes. You can test to see if they are cooked through by inserting a sharp knife and it should come out clean.

Put the muffins on a wire rack, shave over a little Parmesan cheese and leave to cool a bit before serving. You will need a Muffin Tin.

Ingredients in this recipe

• self-raising flour

• baking powder

• bicarbonate of soda

• leek

• streaky bacon

• salt and pepper to season

• Extra Matured Cheddar cheese

• flat-leaf parsley

• egg - free range of course

• double cream

• milk

•  olive oil

• Parmesan to serve

Bacon and Cheese Muffins

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cheese leek bacon muffins, muffins recipe

baking, muffins, snack

English

Yield: 8

Author: Jan Bennett

Cheese Leek and Bacon Muffins

These Cheesy Leek and Bacon Muffins are really easy to make and are quite delicious as a quick lunchtime snack.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 225g self-raising flour
• 2 teaspoons of baking powder
• ½ teaspoon of bicarbonate of soda
• 1 leek - washed and finely shredded
• 5 rashers of streaky bacon - sliced
• salt and pepper to season
• 100g Extra Matured Cheddar cheese - grated
• a small handful of chopped flat-leaf parsley
• 1 egg - free range of course
• 80ml double cream
• 120ml milk
• 50ml olive oil
• shaved Parmesan to serve

Instructions

Preheat your oven to 200°C/400°F or Gas 6

1. Put all the dry ingredients into a large bowl and mix them together.
2. Fry the bacon in a frying pan until it's nice a crispy, then put to one side.
3. Without washing the pan, add a glug of olive oil and fry the leek until it's nice and soft.
4. Now put the chopped parsley, egg, cream, milk and oil into a small bowl and mix. Add this to the dry ingredients and give it a good mix together.
5. Lightly oil your muffin tray (use paper cases if your tray isn't non-stick) spoon the mixture evenly - this amount will make about 8 muffins.
6. Pop into your preheated oven for 20 minutes. You can test to see if they are cooked through by inserting a sharp knife and it should come out clean.
7. Put the muffins on a wire rack, shave over a little Parmesan cheese and leave to cool a bit before serving.

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