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.
![Cheese Leek and Bacon Muffins Cheese Leek and Bacon Muffins](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pLWq36tPH6bwo1ZmQDuy-Z3I0vpKjbx8L4yU0_yvoXmlAHlRHFTqZQRzp-AcCctQsTFQPWcFufIf_mT9-PRjO0kcYaXvCOB4zMe6qNHh7wXgI9Xmf9HCRRB1z48UQ3yeYYWKPZdfgA4/s16000-rw/cheese-leek-and-bacon-muffins.jpg)
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.
![Leek and bacon muffins ready for the oven Leek and bacon muffins ready for the oven](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwYeCR2a6pOP5vSASIry8dF4aHJ02gHJn1xlxadz8g8f5PMnfCWVcE-vt9Ik7tsqF4PoqF_yQVrimYkIeuUI_hyphenhyphencDqZcw7-yRdYn_7fTkchjn_w0DiIJn4KOBuHOcEogK_F8OOfvZhyphenhyphenAs/s16000-rw/muffins-ready-for-the-oven.jpg)
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
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
![Cheese Leek and Bacon Muffins Cheese Leek and Bacon Muffins](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pLWq36tPH6bwo1ZmQDuy-Z3I0vpKjbx8L4yU0_yvoXmlAHlRHFTqZQRzp-AcCctQsTFQPWcFufIf_mT9-PRjO0kcYaXvCOB4zMe6qNHh7wXgI9Xmf9HCRRB1z48UQ3yeYYWKPZdfgA4/s16000-rw/cheese-leek-and-bacon-muffins.jpg)
Cheese Leek and Bacon Muffins
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
- Put all the dry ingredients into a large bowl and mix them together.
- Fry the bacon in a frying pan until it's nice a crispy, then put to one side.
- Without washing the pan, add a glug of olive oil and fry the leek until it's nice and soft.
- 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.
- 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.
- 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.
Simply delicious, I can imagine the soft and crunchy texture in my mouth. Thanks for the recipe!
ReplyDeleteRegards,
@photorecipe
Looks really tasty.
ReplyDelete