Red Onion, Cheddar and Bacon Muffins
- Ready In:
- 1 teaspoon oil
- 100 g streaky bacon, cut into 1 cm pieces
- 1 red onion, finely diced
- 250 g wholemeal self-rising flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon bicarbonate of soda
- 1⁄4 teaspoon salt
- 2 eggs
- 80 g unsalted butter, melted and cooled
- 200 ml buttermilk
- 1 tablespoon finely chopped chives (optional)
- 150 g strong cheddar cheese, grated
- Heat the oven to 200C/400F/gas mark 6 and line a muffin tin with 12 paper cases.
- Warm the oil over a medium heat and fry the bacon in it until just crisp.
- Lift the bacon from the pan with a slotted spoon and drain on kitchen paper.
- In the same fat, saute the onion until just softened, about 5 minutes, then set aside to cool.
- In a large bowl whisk together the flour, baking powder, bicarbonate of soda and salt.
- In a jug whisk the eggs, butter and buttermilk.
- Stir them into the flour mixture with a spatula until just combined then fold in the cooled bacon, onion, chives (if using) and two-thirds of the cheese until just evenly distributed.
- Spoon or scoop the mixture into the muffin tin, sprinkle on the rest of the cheese and bake for about 18 minutes until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean.
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