These savoury bacon, cheese and onion muffins are delicious served split, fresh from the oven and smothered in butter. A perfect breakfast, lunch or tea time snack. I’ve used our smoked streaky bacon and Westcombe cheddar but any of our bacons and cheddars would work equally well. Perfect for using up any leftover cooked bacon.
Bacon, Cheese and Onion Muffins
- 300g pack smoked back bacon
- 25g butter
- 1 onion, finely chopped
- small handful of sage leaves, chopped
- 250g plain flour
- 1 tbsp baking powder
- 100g cheddar cheese, grated
- 3 sprigs thyme, leaves removed
- 1 sprig rosemary, leaves removed and chopped finely
- pinch of salt
- 2 eggs
- 250ml milk
- Step 1 Cook the bacon for 10 mins at 220’C/200’C fan until crispy. Allow to cool. Reduce oven temperature to 180’C/160’C fan.
- Step 2 Melt the butter in a pan over a gentle heat and gently sauté the onion and sage for approximately 5-7 mins or until the onion is translucent and soft.
- Step 3 In a bowl mix the flour, baking powder, salt, cheese, rosemary and thyme.
- Step 4 Break the bacon into small pieces (5mm) and add to the bowl along with the sage and onion.
- Step 5 Mix together the milk and eggs and add to the bowl. Mix thoroughly.
- Step 6 Put a small blob of butter in the bottom of each muffin pocket and place the tin in the oven for 1 min to melt the butter, then spoon large spoonfuls of the mixture into each pocket.
- Step 7 Bake in a pre-heated oven at 180’C/160’C fan for 25 minutes.
- Step 8 Remove from oven, allow to cool on a wire tray for 5 mins then serve straightaway with lashings of butter!