Cheese & Bacon Breakfast Muffins
Ready In: 50 mins
Serves: 12
Yields: 12 muffins
Ingredients
- 3 slices bacon (rind removed and chopped)
- 1 tablespoon olive oil
- 400 g button mushrooms (finely chopped)
- 1 1⁄2 cups plain flour
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt (freshly ground)
- 1⁄4 teaspoon black pepper (freshly ground)
- 1 cup cheese (grated, tasty, cheddar is good)
- 2 tablespoons chives (finely chopped)
- 80 g butter (melted)
- 2 eggs (lightly whisked)
- 2⁄3 cup milk (skim milk was used)
Directions
- In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.
- Remove to a kitchen paper covered plate.
- Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool.
- Preheat oven to 200 degree celsius.
- Grease a 12 hole muffin tin (regular size) or a 6 texas size (3/4 cup) muffin tin.
- Sift flour, baking powder and salt and pepper into a bowl and add cheese and chives and mix together.
- Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
- Fold through the bacon and mushrooms.
- Spoon mixture into prepared pan.
- Bake for about 15 to 18 minutes for regular size muffins and about 20 to 25 for texas size.
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