Leek, Cheese & Bacon Muffins

Recipe for: LEEK, CHEESE & BACON MUFFINS

Ingredients:

·         1 leek, washed, trimmed & very finely sliced

·         100g butter, melted

·         4 rashers bacon, chopped (or lardons)

·         300g self-raising flour

·         1 tsp baking powder

·         ½ tsp mustard powder

·         ¼ tsp cayenne pepper

·         2 large eggs

·         175ml semi-skimmed milk

·         150g extra mature cheddar, grated

Method:

1.       Preheat oven to 180C/ fan 160C/ gas 6

2.       Lightly grease 12 holes of muffin tin

3.       Cook the finely chopped leek in 1 tblsp of the butter over a low heat for 5 mins or until soft

4.       Set cooked leeks aside in a dish

5.       Reheat the pan, add bacon & cook until fat starts to crisp. Drain and add to leeks

6.       In a large mixing bowl, mix sifted flour with baking powder, mustard, cayenne & a pinch of salt

7.       In another bowl, lightly beat the eggs, milk and rest of melted butter together.

8.       Into that, add the cooked leeks & bacon, then the cheese, then the flour mixture

9.       Stir until evenly mixed, but don’t over-do it, or the muffins will be tough

10.    Divide mixture between 12 muffin holes & bake for 25-30 minutes until golden.

What else you need to know:

1.       Serve for brunch snack, or with soup