Cheese, bacon and tomato muffins - recipe

Ingredients

Recipe , Cheese , Tomato , Bacon , Gruyere , Muffin

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1

Preheat the oven to 190°C (170°C fan, gas mark 5). Line a muffin tin with 10 paper muffin cases or greasproof paper.
2
Grill the bacon until crispy and chop into pieces. In a large bowl, sift together flour and baking powder.

For this step you'll need:
- 100g Bacon rasher(s) smoked back bacon rashers
- 275g Plain white flour
- 1 tbsp Baking powder
3
Stir the sugar, salt and 3/4 of the cheese, bacon, tomatoes and chives into the flour mixture and mix well.

For this step you'll need:
- 1tsp Unrefined golden caster sugar
- 95g Gruyère cheese, grated
- 2 Tomato(es) deseeded and chopped
- 2 tbsp Chives chopped
4
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 cheese.

For this step you'll need:
- 2 Egg(s) (free range)
- 200ml Milk (whole)
- 75g Butter (unsalted) melted
- 30g Gruyère cheese, grated
5

Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.

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