Cheesy Leek and Bacon Muffins - Easy Recipe

These Cheesy Leek and Bacon Muffins are really easy to make and are quite delicious as a quick lunchtime snack.

Great to pop in your lunchbox too.
To make about 8 muffins you will need:
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
A little shaved Parmesan to serve

Preheat your oven to 200C/400F or Gas 6
Put all the dry ingredients into a large bowl and mix 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)
Dollop 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. 



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




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