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Cheese and Bacon muffins

5 from 1 vote
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Ingredients
  

Dry Ingredients

  • 250 g Self raising flour
  • 1 tsp Double action baking powder
  • Scant tsp Salt
  • Pinch Turmeric or paprika
  • Pinch Pepper
  • 200 g Grated strong cheese (I like a mix of matured cheddar and parmesan
  • 5 to 6 slices Streaky bacon pan fry till crispy and chopped finely

Wet Ingredients

  • 2 eggs Beaten well
  • 200 ml Full cream milk
  • 100 ml Melted butter

Instructions
 

  • First get the bacon fried, chopped and ready.
  • Next grate the cheeses
  • Then add both the bacon and cheeses to the flours, spices, salt, baking powder aka dry ingredients and gives everything a good mix. Set aside
  • Then in another bowl beat the eggs well and add in the milk and butter. Sometimes I lessen the milk and mix some double cream, It is entirely up to you. Instead of butter you can use any unflavoured oil too.
  • Make a well in the centre of your dry ingredients and pout in your wet ingredients. Now gives it all a gentle mix, emphasizing on the word GENTLE. Overmix will give you HARD balls - kekekekeke
  • Scope mixture into 12 butter brushed muffins tins. Only put the muffins into the paper cases when baked and cooled. OR if you have waxed muffin boxes, you can use them. This is because they stick to the paper cases.
  • Preheat oven to 180C for fan assisted oven and 200C for convectional oven and bake for about 25 minutes checking to see top is nicely golden. Make a note on your cookbook your time.

Notes

TIP - It is ok to have some flours not mixed in. Do not worry. It is better to undermix rather than overmix.
TIP - You can add chives, spring onions, green peas but make sure these are dry, like do not use peas from frozen. Do not add too much and go overboard.
TIP - If your bacon is very salty type do not use salt. 
TIP - A happy boy is one who sees a square of bacon on top of these muffins so adjust your bacon accordingly.