Edam, Bacon and Sundried Tomato Muffins

2 months ago 26th Apr 11:20

These delicious savoury muffins are perfect for brunch, they combine Edam cheese with bacon and sundried tomatoes. Delicious served warm or cold at a family picnic or in a kid’s lunchbox!

Makes 10 muffins
Preparation time: 10 minutes
Cooking time: 30 minutes

Ingredients
100g (3½oz) smoked back bacon rashers
275g (10oz) plain flour
15ml (1tbsp) baking powder
5ml (1tsp) caster sugar
5ml (1tsp) salt
125g (4oz) Edam cheese, grated
75g (2¾oz) sundried tomatoes, chopped
30ml (2tbsp) freshly snipped chives
2 eggs
200ml (7floz) semi- skimmed milk
75g (2¾oz) butter, melted

Method
Preheat the oven to 375ºF, 190ºC, gas mark 5. Line a muffin tin with 10 paper muffin cases. Grill the bacon until crispy and chop into pieces. In a large bowl, sift together flour and baking powder.

Stir the sugar, salt, three quarters of the cheese, bacon, sundried tomatoes and chives into the flour mixture and mix well.

In another bowl, beat together the eggs, milk and melted butter and pour over the dry ingredients. Stir until just combined, the batter will be lumpy. Fill the muffin cases and sprinkle the tops with the reserved Edam. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.

Cook’s tip Replace the bacon for some cooked diced ham. These muffins are best eaten the day they are prepared, alternatively store in an airtight container for 2-3 days in the fridge.

More about Edam, Bacon and Sundried Tomato Muffins on page 2