A Glug of Oil

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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.

Cheese Leek and Bacon Muffins

Great to pop in your or your kid's lunchboxes.

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

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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cheese,cheesy,leek,bacon,muffins,recipe
baking,muffins,snack
English
Yield: 8
Author: Jan Bennett
Cheese Leek and Bacon Muffins

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: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

  • 225g self-raising flour
  • 2 teaspoons of baking powder
  • 1/2 a 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 200C/400F 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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2 comments

  1. Simply delicious, I can imagine the soft and crunchy texture in my mouth. Thanks for the recipe!

    Regards,

    @photorecipe

    ReplyDelete

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan