Our breakfast this morning.
I found the recipe on
a blog hosted by Corrie.
If you like savory biscuits you will probably love these muffins.
Loaded with cheddar cheese, crisp bacon and chives.
The original recipe calls for parsley. Chives are better. Or even green onion.
I used a Canadian Five year old white cheddar from Balderson
Bacon, Cheddar and Chive Muffins
BBC Good Food Sept. '08 Issue
Reader Recipe/Claire Whapshot
4 strips bacon, cut into small pieces
2 ounces cheddar
6 ounces flour
1 teaspoon baking powder
1/2 teaspoon salt
Fresh ground black pepper
1 teaspoon English mustard
3 ounces butter, melted
7 ounces milk
1 tablespoon chives (original recipe called for Parsley)
Oven 350F. Spray muffin tin with nonstick spray. Cook bacon until crispy and drain on paper towels. Cut 2/3 cheese into small pieces, grate remaining 1/3. Sift flour, baking powder , pepper and 1/2 ts salt together.
Mix eggs, milk, mustard and butter together in measuring cup, add to the dry ingredients and mix very lightly. Batter will be runny and lumpy. Add in the cheese, bacon and parsley/chives and mix gently. Divide batter between 6-7 muffins cups, they will be very full. Bake for 25 minutes until puffed and golden.