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.

Cheesy Leek and Bacon Muffins

Great to pop in your lunchbox!

Cheesy Leek and Bacon Muffins ready for the oven

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.




Yield: 8

Cheesy Leek and Bacon Muffins

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

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

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.
Created using The Recipes Generator


2 comments

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

    Regards,

    @photorecipe

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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